Easy Roasted Cauliflower Curry

Author: Panasonic

Easy Roasted Cauliflower Curry

Add some spice to your midweek meal with this deliciously warming and simple vegan cauliflower curry with peas and potatoes.

Total Time: 30 minutes

Servings: 4

Total Time: 30 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 50 50 g new potatoes, diced
  • 50 50 g cauliflower florets
  • 0.25 0.25 tsp ground turmeric
  • 0.125 0.125 tsp chilli flakes
  • 0.5 0.5 Tbsp sunflower oil
  • 1 1 Tbsp curry powder
  • 50 50 g cherry tomatoes, halved
  • 18.75 18.75 g frozen peas
  • Large handful spinach
  • Small handful coriander

Method

  1. Boil the diced potatoes before draining and then set them to one side.
  2. Pre-heat the oven to 180C
  3. Toss the cauliflower florets in the turmeric, chilli flakes and oil. Spread the florets on to the metal baking tray and roast for 18-20 mins.
  4. Place the cherry tomatoes, cooked potatoes, roasted cauliflower and peas, into a microwavable casserole dish, mix 75mls of hot water with the curry paste and pour over the vegetables. Cover and cook on high in the microwave for 5-6 mins.
  5. Add the spinach and stir gently until wilted.
  6. Sprinkle with coriander and serve.

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