
A vibrant and aromatic curry featuring tender roasted cauliflower florets and succulent chicken thighs simmered in a creamy coconut tomato sauce. This easy-to-make dinner is packed with warm spices and perfect for a cozy weeknight meal.
Preheat your oven to 200°C (180°C fan/gas 6). In a large bowl, toss the cauliflower florets with 1 tablespoon of vegetable oil, ground cumin, ground coriander, and ground turmeric until evenly coated.
Spread the seasoned cauliflower onto a baking tray and roast for 30-40 minutes, or until the florets are tender and starting to char beautifully at the edges.
While the cauliflower is roasting, prepare the curry base. Heat the remaining oil in a large pan over medium-low heat. Add the sliced red onion along with the finely sliced cauliflower leaves and chopped core. Sauté for 8-10 minutes until softened but not browned.
Add the chopped chicken thighs to the pan and increase the heat to medium. Fry for 4-5 minutes until the chicken begins to brown. Stir in the garlic and ginger, cooking for another 2 minutes until fragrant.
Scatter in the garam masala and chilli powder. Cook for 1 minute, then stir in the tomato purée and soy sauce. Add the chopped tomatoes, coconut milk, and approximately 100ml (a quarter can) of water.
Bring the curry to a gentle simmer and cook for 15-20 minutes until the sauce has thickened and the chicken is cooked through.
To serve, either stir the roasted cauliflower directly into the curry or divide the curry into bowls and top with the roasted florets. Garnish with fresh coriander and serve with basmati rice, naan, or poppadums and lime wedges for squeezing over.
Don't discard the cauliflower leaves and core—they add wonderful texture and ensure zero waste. For a vegetarian version, substitute the chicken with a can of drained chickpeas. If you prefer a milder curry, reduce the chilli powder to half a teaspoon.





