Our website uses cookies and similar tools to improve its performance and enhance your user experience. By continuing to use this website without changing your settings you consent to their use. To find out more about the cookies we use or how to change your settings, please see our cookies policy. OK Learn more.

Roasted Cauliflower Curry

Name: Roasted Cauliflower Curry
Yield: 1 servings
Ingredients: 200 g new potatoes (diced); 200 g cauliflower florets; 1 tsp ground turmeric; 0.5 tsp chili flakes; 2 tsp sunflower oil; 2 tbsp curry powder; 200 g cherry tomatoes (halved); 75 g frozen peas; 1 large handful of spinach; 1 small handful of coriander

This beautifully fragrant, vegan roasted cauliflower curry is perfect for sharing!

Combination Oven

Difficulty:Medium

Ingredients

Servings:1

200 gnew potatoes (diced)
200 gcauliflower florets
1 tspground turmeric
0.5 tspchili flakes
2 tspsunflower oil
2 tbspcurry powder
200 gcherry tomatoes (halved)
75 gfrozen peas
1 large handful ofspinach
1 small handful ofcoriander

Steps

STEP 1

Place the diced potatoes in a large bowl and follow instructions for using the auto program for boiled potatoes in the instruction book. Drain and set to one side.

STEP 2

Preheat the oven to 180°C.

STEP 3

Toss the cauliflower florets in the turmeric, chili flakes and oil. Spread the florets on the metal baking tray and roast for 18-20 minutes.

STEP 4

Place the cherry tomatoes, cooked potatoes, roasted cauliflower and peas into a microwavable casserole dish. Mix 75ml of hot water with the curry paste and pour over the vegetables. Cover and cook on High for 5-6 minutes.