Roasted Cauliflower Curry

This easy vegan Roasted Cauliflower Curry is deliciously flavored with Indian spices. Its baked crispy and folded in a flavorful gravy which makes it a delightful family meal.

Course Main Course

Cuisine Indian

Keyword how to make roasted cauliflower curry, oven roasted cauliflower curry, roasted cauliflower, roasted cauliflower curry recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 336kcal

Author Gunjan

Ingredients

for roasting

1 tsp turmeric powder
1/2 tsp salt
2 cups cauliflower florets

for masala

1 1/2 tbsp. coriander seeds
1 tsp cumin seeds
pinch of cardamom powder (or 2 green cardamom pod)
1/4 inch cinnamon stick
6 cloves
1/2 cup raw cashew nuts

for curry

2 tbsp. olive oil
1 bay leaf
pinch of asafetida (Hing)
2 garlic cloves
1/4 inch root ginger or 1 tsp ginger powder
2 cups finely chopped red onion
1/2 cup chopped tomatoes
1/4 cup dried fenugreek leaves (kasoori methi)
1/4 tsp turmeric powder
1/2 tsp chili powder
2 cups unsweetened coconut milk (tetra pack)
3/4 tsp salt or as per taste
1/2 tsp sugar
1/2 tsp garam masala
1 1/2 cups water
1 tbsp. chopped cilantro (to garnish)

Instructions

Preheat oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased liner.
In a small bowl mix the turmeric and salt to rub the cauliflower florets. Make sure to rub each floret. Place the cauliflower florets on the cookie sheet and grease each floret with cooking spray. Place the sheet into the middle rack of the oven and bake for 35-40 minutes or until mild golden in color. Once done, turn off the oven and take it out and keep it aside on a flat surface.
In the meanwhile, combine all the masala ingredients in the food processor and grind very smooth. (Powdery form, do not let the lumps to form). Keep it aside.
Heat oil in a wok/pan and add bay leaf and asafetida. Immediately add garlic and ginger.
Sauté the onions in it till translucent and add the tomatoes. Sauté them until tomatoes soften and loosens its texture.
Now add the ground masala and sauté until well cooked and you start getting the aroma. (Do not let the masala burn and neither should it stick to the pan). This may take about 5 minutes.
Now add fenugreek leaves and mix very well. Add turmeric powder, chili powder and coconut milk. Mix very well and let it cook open in a low flame for 2-3 minutes or until he milk get almost absorbed. Now add salt, sugar, garam masala and water and mix. Let it cook for couple of minutes.
Lastly toss in the roasted cauliflower gently. Garnish with chopped cilantro and serve warm with naan.

Video

Notes

If cooking this entrée ahead of time and the gravy thickens add some water to your desired consistency and adjust the salt and sugar according to taste.
For this recipe I used the low fat unsweetened coconut milk in the tetra pack to lighten up this recipe. Feel free to use the full fat canned coconut milk if desired but add 1 cup of it at the beginning. After adding water if you feel you would like to have more coconut milk in your dish then add another ½ cup of this milk.
This tastes best when served immediately. however, the leftovers can be refrigerated for 3-4 days in an air tight container.

Nutrition