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Donal Skehan
Roast Veggie Curry | DonalSkehan.com
  • recipes

Roast Veggie Curry

October 27

This Roast Veggie Curry is so big and flavourful, it would immediately convert any meat-eater!

 

  • time 35 mins
  • serves Serves 4
Method
  1. Preheat oven to 200c/fan 180c. Toss the cauliflower with the oil and curry powder on a roasting tray. Arrange in a single layer and roast for 30 minutes until golden and crisp.
  2. While the cauliflower is roasting heat the oil in a large sauté pan over a low heat. Add the onion and allow to sweat down in the pan until they become soft. Stir through the spices until aromatic followed by the garlic, ginger and chilli.
  3. Next pour in the coconut milk and stock, bring to the boil. Reduce to the heat and allow to simmer for 10-15 minutes. Season to taste.
  4. Stir through the spinach followed by the roast cauliflower, allowing the spinach to wilt.
  5. For the saffron rice, place a medium sized saucepan over a low-medium heat, add the oil and onion, sauté for 3-4 minutes until softened a little, adding salt to help soften. Stir the rice through the onion to coat in the oil.
  6. Pour 500ml boiling water into this along with the saffron Bring to a steady simmer, cover and cook for 10 minutes or until the liquid is completely absorbed. Remove from the heat, when ready to serve, fluff up with a fork.
  7. To serve scoop the rice into a wide bowl, spoon in the curry and top with the pickled red onions and coriander.

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Ingredients

For the roast cauliflower:

1 large head cauliflower, roughly chopped 

1 tbsp curry powder 

2 tbsp vegetable oil 

For the curry sauce:

1 tbsp vegetable oil 

2 onions, finely chopped 

4 garlic cloves, crushed 

5cm piece ginger, finely grated 

1 green chilli, finely chopped 

1 tbsp coriander seeds, crushed 

2 tsp turmeric 

2 tsp medium curry powder 

1 x 400ml can coconut milk 

750ml/25fl oz  vegetable stock 

150g/60z baby spinach 

For the saffron rice:

1tbsp vegetable oil 

1 onion, finely chopped 

250g/10oz basmati rice 

Pinch saffron fronds

To serve: 

Pickled red onions 

Small handful coriander leaves

3.5
(185)
photo
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