Clean Eating Roasted Cauliflower Curry

Clean Eating Roasted Cauliflower Curry

By The Kitchen Shed Published: February 15, 2016

• Yield: 4 Servings
• Prep: 5 mins
• Cook: 30 mins
• Ready In: 35 mins

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

1. Preheat the oven to 200°C
2. Cut the cauliflower florets into bite size pieces and place in a bowl with 1 teaspoon of the olive oil. Toss to combine.
3. Place the cauliflower onto a baking tray and place into the oven for 20 minutes, turning half way through.
4. 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.
5. After 5 minutes, add the minced garlic and the spices and salt and stir for 30 seconds.
6. Pour the coconut milk and water into the saucepan and bring to the boil.
7. Once bubbling, reduce the heat to medium/low and place the lid mostly on whilst it bubbles away for 10 minutes.
8. After 10 minutes, add the roasted cauliflower and continue to simmer with the lid mostly on for another 5 minutes. Stirring occasionally.
9. After 5 minutes, add the sugar snap peas and cook covered for a final 4-5 minutes. Stirring occasionally.
10. Serve over wholegrain rice.

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