- Roasted Cauliflower & Chicken Curry.jpg (46.81 KiB) Viewed 1044 times
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, sliced
- 4 boneless, skinless chicken thighs, chopped
- 3 garlic cloves, crushed or finely grated
- thumb-sized piece of fresh ginger, peeled and finely grated
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 - 2 tsp chilli powder, or to taste
- 1 tbsp tomato purée
- 1 tbsp soy sauce
- 400g can chopped tomatoes
- 400g can coconut milk
- Handful of chopped coriander
- Cooked basmati rice, naan and/or poppadums, plus lime wedges, to serve
For the roasted cauliflower
- 1 cauliflower, broken into florets, outer leaves finely sliced and core finely chopped
- 2 tbsp vegetable oil
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground turmeric
Method
1. Heat the oven to 200°C/Fan 180°C/Gas Mark 6. For the roasted cauliflower, tip the florets into a bowl, then drizzle over the oil. Scatter in the cumin, coriander and turmeric, and mix well to coat the cauliflower. Tip out onto a baking tray. Roast for 30 - 40 minutes until the cauliflower is tender and beginning to char at the edges.
2. Meanwhile, for the curry base, heat the vegetable oil in a large pan over a medium-low heat and fry the onion, cauliflower leaves and core for 8 - 10 minutes until softened but not golden. Stir in the chicken and turn the heat up to medium. Fry for 4 - 5 minutes until the chicken is beginning to brown. Mix in the garlic and ginger, and cook for a couple of minutes until fragrant, then scatter in the spices and stir to combine. Cook for 1 minute before mixing in the tomato purée and soy sauce followed by the tomatoes, plus a quarter of a can of water, and the coconut milk.
3. Bring the curry to a simmer and cook for 15 - 20 minutes until the chicken is cooked through and the sauce has thickened a little. Once finished, you can either serve with the cauliflower mixed through, or divide this mixture between bowls and top with the roasted cauliflower and chopped coriander. Serve with cooked rice, naan or poppadums and lime wedges for squeezing over.
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