Roast Veggie Curry

Serves 4 Prep Time: 35 Minutes

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
  • 1 tbsp curry powder
  • 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
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.