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Roasted Cauliflower Curry is in the pan on the wooden surface. Next to it there is a plate with yogurt and fresh sprig cilantro | Hurry The Food Up

Sweet and Spicy Roasted Cauliflower Curry

Course: Dinner, Oven recipes, Sides
Cuisine: Pakistani
Diet: Gluten Free, Egg Free, Dairy Free, Vegan, Vegetarian
Time: Max 45 min
Calories: 450 - 650 kcal
Type: meal plan recipes
Diet: dairy-free, egg-free, gluten-free, vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 2 people
Calories: 506kcal
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Equipment

Ingredients

  • ½ cup (95 g) brown rice
  • 1 medium cauliflower (cut in bite sized florets)
  • 2 tbsp olive oil
  • 1 lemon (juiced)
  • 1 red onion (thinly sliced)
  • 1 cup (250 g) tomato passata (or 1 cup purée = 3 ripe tomatoes, diced, or one can of diced tomatoes) (also known as puree)
  • 2 clove garlic
  • ½ tsp cumin, ground
  • ½ tsp coriander seeds (parsley is a great alternative too. ½ tsp dried coriander seeds (or 1/4 tsp coriander powder)= ¼ cup fresh parsley or 1 tsp dried)
  • ½ tsp chili flakes
  • ½ tsp curry powder
  • Salt and pepper to taste
  • ½ inch ginger, fresh (½ inch = ca. 1.5 cm)

Optional

  • 5 sprigs cilantro/coriander, fresh (for garnishing)
  • ½ cup (125 g) soy yogurt

Instructions

  • Preheat oven at 350°F (180°C).
  • Get the rice cooking according to packet instructions.
  • Toss the cauliflower florets with salt, black pepper, lemon juice and half of olive oil. Place the florets on a baking tray and of it goes into the oven.
  • Slice the red onion.
    There are hopped onions on the wooden surface | Hurry The Food Up
  • After 10 minutes take out the sheet and turn over the florets so they won’t burn (Important!). Then roast for another 10 minutes.
  • In the meanwhile, heat oil in a saucepan and add the onion. Saute for 2 to 3 minutes until translucent.
  • Add finely chopped garlic, cumin, coriander seeds and red pepper flakes to the onion along with the curry powder and again saute for 30 seconds until aromatic.
  • Finally add tomato purée (or tinned or fresh tomatoes), season with salt, cover the lid and simmer for about 5 to 6 minutes.
    There is a plate with tomato pasta and empty tin of it on the wooden surface | Hurry The Food Up
  • If using fresh tomatoes then mash with a wooden spatula when tender.
    There is a pan with steamed vegetables and a wooden spatula on the cooker | Hurry The Food Up
  • Take out the roasted cauliflower from the oven and add it to the sauce mixture in the pan. You might want to a couple of dashes of water as well.
    There is a baking sheet covered with parchment paper with baked cauliflower and lemon on a wooden surface | Hurry The Food Up
  • When the rice is finished, move to side ready to be served. Keep warm.
  • Cook on low heat for about 10 minutes then finally add some, peeled and grated ginger and fresh cilantro. Serve with the rice, (soy) yogurt and enjoy hot.

Video

Nutrition

Calories: 506kcal | Carbohydrates: 80g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 1746mg | Fiber: 13g | Sugar: 19g | Vitamin A: 1191IU | Vitamin C: 195mg | Calcium: 210mg | Iron: 5mg