This beautifully fragrant, vegan roasted cauliflower curry is perfect for sharing!
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.
Preheat the oven to 180°C.
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.
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.
Add the spinach and stir gently until wilted. Sprinkle with coriander and serve.
Enjoy
Share this page