This special vegan curry uses roasted cauliflower and taters to create out their flavour. You may also function as a side to meat curries
Diet and additional info
A brassica, like cabbage and broccoli, cauliflower is scores of small, tightly packed flower…
The little, creamy brown seeds from the coriander plant give dishes a hot, aromatic and slightly…
Turmeric is really a aromatic, vibrant golden-yellow root that’s most generally seen and used dried and…
Exactly the same shape, but smaller sized than…
Heat oven to 180C/160C fan/gas 4. Tip the taters right into a large pan, fill with cold water and produce towards the boil. Simmer for five-6 mins until beginning to melt but nonetheless holding their shape. Drain well.
On the large baking tray, chuck the ball taters and cauliflower using the spices and a pair of tablespoons of oil. Season well and roast for 45 mins, stirring midway through cooking, before the veg is soft and beginning to brown.
Meanwhile, heat the rest of the oil inside a large pan. Fry the curry leaves and garlic clove for 1 min, ensuring the garlic clove doesn’t brown. Add some tomato plants, chillies, sugar, lime juice and a few seasoning. Cover having a lid and simmer for 15 mins before the tomato plants have damaged lower.
Add some roasted veg towards the tomato plants. Simmer for five mins, adding a a little water when the curry will get too thick. Stir with the coriander and serve with grain, warm naan and yogurt.