Ingredients
-
200g new potatoesdiced
-
200g cauliflower florets
-
1 tsp ground turmeric
-
½ tsp chilli flakes
-
2 tsps sunflower oil
-
4 tbsp curry powder
-
200g cherry tomatoeshalved
-
75g frozen peas
-
large handful of spinach
-
small handful of coriander
Directions
This beautifully fragrant, vegan roasted cauliflower curry is perfect for sharing. You can make this dish easily using your microwave oven.
Ingredients
| 200g new potatoes | |
| 200g cauliflower florets | |
| 1 tsp ground turmeric | |
| ½ tsp chilli flakes | |
| 2 tsps sunflower oil | |
| 4 tbsp curry powder | |
| 200g cherry tomatoes | |
| 75g frozen peas | |
| large handful of spinach | |
| small handful of coriander |
Steps
|
1
|
Place the diced potatoes in a large bowl and follow instruction for using the auto program for boiled potatoes in the instruction book. Drain and set to one side. |
|
2
|
Pre-heat the oven to 180 °C. |
|
3
|
Toss the cauliflower florets in the turmeric, chilli flakes and oil. Spread the florets on to the metal baking tray and roast for 18-20 mins. |
|
4
|
Place the cherry tomatoes, cooked potatoes, roasted cauliflower and peas, into a microwavable casserole dish, mix 75mls of hot water with the curry paste and pour over the vegetables. Cover and cook on HIGH microwave for 5-6 mins. Add the spinach and stir gently until wilted. Sprinkle with coriander and serve. |
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