Cauliflower And Potato Curry Recipe
- Serves 6
- 10 mins to prepare and 1 hr 10 mins to cook
- 138 calories / serving
- Healthy
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
Ingredients
- 1 large cauliflower, cut into 'steaks' about 1.5cm thick, leaves reserved
- 150g new potatoes, halved
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 2½ tsp medium curry powder
- 200g frozen Indian-inspired base mix
- 1½ tsp garam masala
- 500ml passata
- 1 vegetable stock pot, made up to 400ml
- 200g frozen whole leaf spinach
- 10g fresh coriander, chopped
- ½ red chilli, chopped
- 1 lime, cut into wedges to serve
Directions
- Preheat the oven to 200°C, fan 180°C, gas 6. In a lipped oven tray, place the cauliflower, cauliflower leaves, and potatoes (40 x 28 x 2cm).
- In a small bowl, combine 1 tbsp oil, the turmeric, and 1 tsp curry powder; season.
- Brush the tops of the cauliflower and potatoes with the oil. Remove from the tray and set aside after 20 minutes of roasting.
- Meanwhile, in a frying pan, heat the remaining oil and sauté the Indian-inspired base mix for 5 minutes over medium heat.
- Cook for 1 minute after adding the remaining curry powder and garam masala. Put everything in a blender, along with the passata and stock, and blend until smooth.
- Return to the pan over medium heat, season with salt and pepper, and simmer for 5 minutes, or until the spinach has wilted.
- Pour the sauce into the roasting dish with the vegetables. Roast for 35-40 minutes with the cauliflower and potatoes on top. Serve with lime wedges with coriander and chili sprigs.
Tip: You don't have enough freezer space? 1 chopped onion, 2 chopped garlic cloves, a chopped 2cm piece ginger, and 1 chopped red chilli can be substituted for the Indian-inspired basic mix.
