Are you craving a flavorful, healthy, and surprisingly easy dinner? Look no further! This roasted cauliflower curry recipe is your answer. It's packed with vibrant spices, tender roasted cauliflower, and a creamy coconut milk sauce that will transport your taste buds to another world. Perfect for busy weeknights, this recipe is quick to prepare and delivers a delicious, satisfying meal the whole family will love. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is a must-try. It's one of those easy recipes that feels incredibly indulgent without the fuss.
Ingredients:
- 1 large head of cauliflower, cut into florets
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cayenne pepper (or more, to taste)
- 1/2 teaspoon garam masala
- 1 (14.5 ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread, for serving
Instructions:
Roasting the Cauliflower:
- Preheat your oven to 400°F (200°C).
- Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper.
- Spread the cauliflower in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned. This step gives the cauliflower a lovely char that enhances the curry's flavor.
Making the Curry:
- While the cauliflower is roasting, heat the remaining olive oil in a large pan or pot over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
- Add the chopped bell peppers and cook for 3-5 minutes, until slightly softened.
- Add the cumin, coriander, turmeric, cayenne pepper, and garam masala. Cook for 1 minute, stirring constantly, until fragrant. This step is crucial to blooming the spices and releasing their full flavor.
- Pour in the coconut milk and vegetable broth. Bring to a simmer.
- Add the roasted cauliflower to the pan. Gently stir to combine.
- Simmer for 5-10 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
Serving:
- Garnish with fresh cilantro.
- Serve hot over cooked rice or with naan bread.
Tips for the Best Roasted Cauliflower Curry:
- Don't overcrowd the baking sheet: Ensure the cauliflower florets are in a single layer for even roasting.
- Adjust the spice level: Feel free to adjust the amount of cayenne pepper to your preference. For a milder curry, omit it entirely.
- Use full-fat coconut milk: Full-fat coconut milk creates a richer and creamier sauce.
- Add other vegetables: Feel free to add other vegetables like peas, carrots, or spinach to the curry.
Variations:
- Chickpea Cauliflower Curry: Add 1 can of chickpeas for extra protein and heartiness.
- Spicy Cauliflower Curry: Increase the amount of cayenne pepper or add a chopped chili pepper for extra heat.
- Lentil Cauliflower Curry: Add 1 cup of red lentils for a heartier and more protein-rich meal.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 10-12g
- Fat: 20-25g
- Carbohydrates: 30-35g
This roasted cauliflower curry is a delicious and healthy meal that's perfect for any night of the week. It’s a fantastic example of healthy meals that are both quick and easy to make, proving that homemade cooking doesn't have to be complicated. Enjoy!