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