Roasted cauliflower with curry sauce and chapatis recipe
Roasted cauliflower with curry sauce and quick chapati breads A buttery, spiced tarka is the key to infusing this quick cauliflower curry with bags of flavour. 4 tbsp vegetable oil1 tsp turmeric1 tsp ground cumin1 tsp ground ginger1 tsp ground coriander1 cauliflower, cut into quarters1 onion, chopped2 garlic cloves, chopped2cm/½in piece ginger, peeled and grated1 green chilli, deseeded and chopped½ cinnamon stick2 cloves1 tsp fenugreek seeds400ml tin coconut milk200ml/7fl oz vegetable stock 4 tbsp vegetable oil 1 tsp turmeric 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground coriander 1 cauliflower, cut into quarters 1 onion, chopped 2 garlic cloves, chopped 2cm/½in piece ginger, peeled and grated 1 green chilli, deseeded and chopped ½ cinnamon stick 2 cloves 1 tsp fenugreek seeds 400ml tin coconut milk 200ml/7fl oz vegetable stock 125g/4½oz wholemeal flour125g/4½oz plain flour1 tbsp olive oil, plus extra for the surface½ tsp salt 125g/4½oz wholemeal flour 125g/4½oz plain flour 1 tbsp olive oil, plus extra for the surface ½ tsp salt 1–2 tbsp ghee 2 garlic cloves, thinly sliced2 tsp cumin seeds1 tsp yellow mustard seeds1 tsp black mustard seeds4 long dried red chillies20 curry leaves 1–2 tbsp ghee 2 garlic cloves, thinly sliced 2 tsp cumin seeds 1 tsp yellow mustard seeds 1 tsp black mustard seeds 4 long dried red chillies 20 curry leaves Method Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through.To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3–4 minutes or until soft. Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8–10 minutes.To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky.Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1–2 minutes on each side. Keep them wrapped in a tea towel until ready to serve.Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop.Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side. Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through. Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through. To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3–4 minutes or until soft. To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3–4 minutes or until soft. Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8–10 minutes. Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8–10 minutes. To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky. To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky. Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1–2 minutes on each side. Keep them wrapped in a tea towel until ready to serve. Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1–2 minutes on each side. Keep them wrapped in a tea towel until ready to serve. Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop. Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop. Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side. Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side.