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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.
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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.
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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.
