Roasted Cauliflower Curry
This beautifully fragrant, vegan roasted cauliflower curry is perfect for sharing!
Difficulty:
Medium
Ingredients
1
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
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.
