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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!
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Prep Time 10 mins
Cook Time 20 mins
Course Main course
Cuisine Asian
Servings 3
Calories 378 kcal


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


  • 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.


Calories: 378kcalCarbohydrates: 25gProtein: 9gFat: 31gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 86mgPotassium: 1295mgFiber: 8gSugar: 9gVitamin A: 1916IUVitamin C: 133mgCalcium: 121mgIron: 7mg
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