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 10mins
Cook Time 20mins
Course Main course
For the curry
1can chickpeas265 g drained
1tablespoonof red curry paste
1tablespoonof mustard seeds
400gwhole tomatoesin can
For the roasted cauliflower
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.