Vegetarian Curry with Roasted Cauliflower
Want to discover new flavours without spending hours in the kitchen? Here is a recipe I love for Vegetarian Curry with Roasted Cauliflower . While some curries simmer for hours, this recipe is ready in just 30 minutes!
How to choose your curry paste?
To save time in the kitchen, I used a ready-made curry paste that I improved with a few ingredients (see recipe below). Here are some tips on how to choose the right curry paste.
Choose a paste and not a powder!
Although curry is often found as a powdered spice mix, to make an even tastier vegetable curry, I recommend choosing a curry paste.
Curry paste is a mixture of spices and condiments that are ground into a thick, homogeneous paste. You can find them in Asian grocery stores. The advantage is that they can be kept for months in the refrigerator.
Watch out for the different types of curry!
There are different types of curry. The best known are the following:
- The red curry :this is the curry I used for this recipe. It is relatively spicy but the coconut milk helps to sweeten the curry. And if you feel like making your own curry paste, you can try my recipe for Homemade Thai Red Curry Paste.
- Yellow curry: this is the mildest of the three curries. If you can’t find red curry paste, you can substitute it with yellow curry.
- Green curry: this is the spiciest of the three. It is not ideal for this recipe. However, if you feel like trying a recipe, check out my recipe for Homemade Thai Green Curry Paste.
Choose a curry paste without preservatives
Ready-made curry pastes do not usually contain any preservatives or additives, as they have a long shelf life due to their composition. So check the list of ingredients if you are unsure.
Recipe for Vegetarian Curry with Roasted Cauliflower
For 3 servings you need the following ingredients.
Ingredients
For the curry
- 1 can chickpeas, 265 g drained
- 1 tablespoon of red curry paste
- 1 tablespoon of mustard seeds
- 400 ml coconut milk
- 2 cloves garlic
- 5 cm of ginger
- 400 g whole tomatoes, in can
- Salt
- Neutral oil
- 1 lemon
For the roasted cauliflower
- 1 cauliflower
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- Neutral oil
Preparation
Wash the cauliflower and cut it into florets. Place the cauliflower in a bowl, add the cumin and coriander. Drizzle with oil and mix well.
Place the cauliflower on a baking sheet lined with silicone or parchment paper. Bake at 180 °C for 25 minutes.
Chop the garlic and ginger.
Heat oil in a frying pan. Pour in the mustard seeds and toast them for a few seconds. Then add the curry paste, garlic and ginger. Fry for 2 minutes until the paste starts to stick to the sides of the pan. Deglaze with the whole tomatoes and stir well. Cook over low heat for 10 minutes.
After 10 minutes, pour in the coconut milk and fry on low heat for another 10 minutes. Drain the chickpeas and pour them into the curry. Add salt if necessary.
Before serving, pour over the roasted cauliflower.
Serve the curry with basmati rice and add a few drops of lemon before serving.
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Vegetarian Curry with Roasted Cauliflower
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Ingredients
For the curry
- 1 can chickpeas 265 g drained
- 1 tablespoon of red curry paste
- 1 tablespoon of mustard seeds
- 400 ml coconut milk
- 2 cloves garlic
- 5 cm of ginger
- 400 g whole tomatoes in can
- Salt
- Neutral oil
- 1 lemon
For the roasted cauliflower
- 1 cauliflower
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- Neutral oil
Instructions
- Wash the cauliflower and cut it into florets. Place the cauliflower in a bowl, add the cumin and coriander. Drizzle with oil and mix well.
- Place the cauliflower on a baking sheet lined with silicone or parchment paper. Bake at 180 °C for 25 minutes.
- Chop the garlic and ginger.
- Heat oil in a frying pan. Pour in the mustard seeds and toast them for a few seconds. Then add the curry paste, garlic and ginger. Fry for 2 minutes until the paste starts to stick to the sides of the pan. Deglaze with the whole tomatoes and stir well. Cook over low heat for 10 minutes.
- After 10 minutes, pour in the coconut milk and fry on low heat for another 10 minutes. Drain the chickpeas and pour them into the curry. Add salt if necessary.
- Before serving, pour over the roasted cauliflower.
- Serve the curry with basmati rice and add a few drops of lemon before serving.
