Roasted Cauliflower Curry with Homemade Mint Sauce, Brown Rice & Broccoli

Curry is one of my favourite things to cook. You can use up all the bits in the pantry which are looking a little sad and make the most fabulous meal!  I adore how it makes my kitchen smell and it tastes even better the next day, after all the flavours have mingled together over night : Making it perfect for lunches. 

This curry is so easy to make, you can have it alone or with brown rice and extra vegetables, or a lovely warm nan to mop up all the juices. You’re going to love this one. 

 

Serves 4

Ingredients

  • Turmeric – 1 Heaped Teaspoon
  • Hot Curry Powder – 1 Heaped Teaspoon
  • Garam Masala – 1 Heaped Teaspoon
  • Cumin Seeds – 1 Heaped Teaspoon
  • Black Mustard Seeds – 1 Heaped Teaspoon
  • 3 cm of Fresh Ginger (Roughly Chopped) 
  • 3 Cloves of Garlic (Roughly Chopped)
  • 1/2 Red Chilli (Roughly Chopped) 
  • 1 Large Yellow or White Onion 
  • 1 Medium Cauliflower (Stem Removed and cut into 1/4 – Keep the leaves!)  
  • 8 Cherry Tomatoes 
  • 1 Red Pepper (De seeded and cut into strips) 
  • 1 Can of Chickpeas (Drained and Rinsed) 
  • 1 Medium Carrot (Roughly Chopped) 
  • 150 mls of Vegetable Stock 
  • 160 mls of Coconut Cream 
  • Large Handful of Fresh Coriander 
  • Large Handful of Fresh Mint Leaves (about 7)
  • 4 Tablespoons of Yoghurt (Coconut Yoghurt if Vegan)
  • Juice and Zest of 1 Lemon 
  • Salt and Pepper to taste 
  • Enough Brown Rice for 4 people
  • 1 Pack of Tender Stem Broccoli 
  • 3 Tablespoons of Rapeseed Oil for cooking

 

Directions

  1. Turn your oven to 220′ (Gas Mark 7) 
  2. In a large heavy based saucepan heat the oil on a medium heat. Tip in the onions and cook until soft. 
  3. Add in all of the spices, give the pan a good stir so the onions are coated in the spice. And cook for about 5 minutes or so. Your kitchen will start smelling AMAZING! 
  4. Add the carrots, peppers and the cauliflower (not the leaves yet) to the pan. Make sure all of the veg gets coated in the spices. Cook for another 5 minuets. 
  5. Add in the chickpeas and the tomatoes and then the stock & coconut cream. Give the contents of the pan a good stir and season with salt and pepper. The sauce should only cover 1/2 of the pan.
  6. Tip in the leaves from the cauliflower and coat in the sauce. 
  7. Pop the whole pan into the oven and roast for about 40 Minuets. Checking it half way. 
  8. Whilst the Curry is roasting make the Mint Sauce by adding the mint, coriander, yoghurt, lemon zest and juice into a food processor and blend away. 
  9. Cook the rice according to the packet.
  10. 10 minuets before you take the curry out put the broccoli into a roasting tray, drizzle with oil, salt & pepper and roast until crisp. 

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