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.

STEP 5

Add the spinach and stir gently until wilted. Sprinkle with coriander and serve.

Enjoy

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Roasted Cauliflower Curry