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