Roasted Cauliflower Curry

Roasting the cauliflower florets essentially caramelises their edges, which brings a wonderful flavour to this curry.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 200°C fan / 425°F. Put the cauliflower florets on a large baking tray and drizzle with a splash of vegetable oil. Season with pinches of salt and pepper and scatter over 1/2 tablespoon of the curry powder. Toss through with your hands, then roast for 20 minutes.

   
2. 2

   Drizzle a little vegetable oil in a saucepan over a medium heat. Add the onion and fry for 8 minutes.

   
3. 3

   Add the garlic, ginger, chilli, paprika, garam masala and the remaining 1/2 tablespoon of curry powder to the pan and fry for 3 minutes.

   
4. 4

   Then add the tinned tomatoes, sugar and a pinch of salt, and simmer for 20 minutes with the lid on.

   
5. 5

   Meanwhile cook the rice as per the packet instructions.

   
6. 6

   Add the yoghurt to the curry and heat through for a couple of minutes. Then stir in the roasted cauliflower and heat through for a minute.

   
7. 7

   To serve, spoon some rice into each serving bowl and spoon the curry on top. Finish with a sprinkling of chopped coriander and almonds.