Description
Roasted vegetable curry is a flavourful dish combining tender, oven-roasted cauliflower with a rich, spiced vegetable sauce. This hearty curry features a mix of fresh vegetables and traditional Indian spices, making it a perfect meal for any season. Enjoy it with rice or flatbread for a satisfying and nutritious dinner.
Ingredients
- 1 medium cauliflower (cut in bite sized florets)
- ½ cup brown rice
- 2 tsp olive oil
- 1 lemon (juiced)
- 1 red onion (thinly sliced)
- 1 cup tomato passata
- 2 clove garlic
- ½ tsp cumin, ground
- ½ tsp coriander seeds
- ½ tsp red pepper flakes
- ½ tsp curry powder
- Salt and pepper to taste
- ½ inch ginger, fresh
Instructions
1. Preheat the oven to 350°F (180°C).
2. Mix cauliflower florets with salt, black pepper, and lemon juice. Place them on a baking tray and put them in the oven.
3. Slice the red onion.
4. After 10 minutes, take out the tray, flip the florets to prevent burning, and roast for another 10 minutes.
5. While the cauliflower is roasting, heat oil in a saucepan and add the onion. Sauté for 2-3 minutes until it becomes translucent.
6. Add finely chopped garlic, cumin, coriander seeds, red pepper flakes, and curry powder to the onion. Sauté for another 30 seconds until fragrant.
7. Add fresh tomatoes, season with salt, cover, and simmer for about 5-6 minutes. If using fresh tomatoes, mash them with a wooden spatula once tender.
8. Remove the roasted cauliflower from the oven and add it to the sauce mixture in the pan. Add a couple of dashes of water if needed.
9. Cook on low heat for about 10 minutes, then add peeled and grated ginger and fresh cilantro. Serve with rice and (soy) yogurt. Enjoy hot.
Nutrition
- Serving Size: 1
- Calories: 506
- Fat: 18 gm
- Carbohydrates: 20
- Protein: 15
