It’s Meat Free Monday and we are enjoying this old recipe from The Kitchen Shed files. It’s a good one!
I could quite happily eat this every week. It is delicious. I have wanted to create a meat free curry for a long time now, but I wanted it to have texture and not be a bowl of soggy vegetables.
Do you ever get stuck for ideas when it comes to healthy eating? You can keep up to date with all of my new clean and delicious recipes by subscribing to my newsletter. It is quick and easy to subscribe and you will receive all of the new recipes right to your inbox. Click her to sign up!
I thought about a time that I made roasted cauliflower and loved how firm and nutty it tasted. I figured that I could roast some cauliflower to firm it up before adding it to a curry and it worked perfectly! Everyone had clean plates at the end of the meal (except for my littlest one who sneaked 2 bananas from the fruit bowl right before dinner!). That boy is always eating.
Clean Eating Roasted Cauliflower Curry is a great meal to enjoy any day of the week. It is full of texture and delicious flavours and tastes amazing over some wholegrain rice or quinoa.
You may also like
- Clean Eating Indian Chapattis
- Clean Eating Indian Naan Bread
- Clean Eating Chicken and Sweet Potato Curry
Clean Eating Roasted Cauliflower Curry
By Published:
- Yield: 4 Servings
- Prep:
- Cook:
- Ready In:
Clean Eating Roasted Cauliflower Curry is a great meal to enjoy on Meat Free Monday, or any day of the week! It is full of texture and delicious flavours and tastes amazing over some wholegrain rice.
Ingredients
- 2 teaspoons Olive Oil
- 500 grams Cauliflower Florets
- 1 Onion diced
- 200 grams Mushrooms sliced
- 400 grams Sweet Potatoes diced
- 2 Garlic Cloves minced/finely grated
- 2 Tablespoons + 1 tespoon Mild Curry Powder
- 1 teaspoon Garam Masala
- 1 teaspoon Garlic Powder/Granuals
- 1 teaspoon Onion Powder/Granuals
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Fine Sea Salt
- 400 ml Coconut Milk
- 150 ml Water
- 200 grams Sugar Snap Peas
Instructions
- Preheat the oven to 200°C
- Cut the cauliflower florets into bite size pieces and place in a bowl with 1 teaspoon of the olive oil. Toss to combine.
- Place the cauliflower onto a baking tray and place into the oven for 20 minutes, turning half way through.
- Place the other 1 teaspoon of olive oil into a saucepan with the onion, mushrooms and sweet potato and cook over a medium/low heat for 5 minutes, stirring occasionally.
- After 5 minutes, add the minced garlic and the spices and salt and stir for 30 seconds.
- Pour the coconut milk and water into the saucepan and bring to the boil.
- Once bubbling, reduce the heat to medium/low and place the lid mostly on whilst it bubbles away for 10 minutes.
- After 10 minutes, add the roasted cauliflower and continue to simmer with the lid mostly on for another 5 minutes. Stirring occasionally.
- After 5 minutes, add the sugar snap peas and cook covered for a final 4-5 minutes. Stirring occasionally.
- Serve over wholegrain rice.
Roasted cauliflower is my favourite way to eat it – it just totally changes the flavour of it. It’s nice in a curry too.
It is indeed!
Yum I have SO been into cauliflower curries recently with lots of coconut and gram masala – so good for winter dinners:)
Mmmmm! Sounds yummy Kezia!!
Cauliflower is delicious when it is fresh and in season.. and now it is definitely the right time for it! Very nice your recipe, roasting it certainly brings out the flavour!
Thanks Alida!
Charlie these recipes are amazing please keep doing these I look forward to these thank you