Roasted Cauliflower and Chicken Coconut Curry

Name: Roasted Cauliflower and Chicken Coconut Curry
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 4 pieces boneless, skinless chicken thighs chopped; 1 head cauliflower broken into florets, outer leaves finely sliced and core finely chopped; 1 piece red onion, sliced; 3 clove garlic, crushed or finely grated; 1 piece thumb-sized piece of fresh ginger peeled and finely grated; 2 tbsp vegetable oil; 2 tsp garam masala; 1 tsp ground cumin; 1 tsp ground turmeric; 0.5 tsp ground coriander; 1 tsp chilli powder or to taste; 1 tbsp tomato puree; 1 tbsp soy sauce; 400 g canned chopped tomatoes; 400 g can coconut milk; 1 handful handful of chopped coriander; 1 as needed cooked basmati rice, naan and/or poppadums, plus lime wedges to serve

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.

Servings8 Portions

Prep Time20 Mins

Cook Time40 Mins

Difficulty

Intermediate

Ingredients

boneless, skinless chicken thighs chopped
4 pieces
cauliflower broken into florets, outer leaves finely sliced and core finely chopped
1 head
red onion, sliced
1 piece
garlic, crushed or finely grated
3 clove
thumb-sized piece of fresh ginger peeled and finely grated
1 piece
vegetable oil
2 tbsp
garam masala
2 tsp
ground cumin
1 tsp
ground turmeric
1 tsp
ground coriander
0.5 tsp
chilli powder or to taste
1 tsp
tomato puree
1 tbsp
soy sauce
1 tbsp
canned chopped tomatoes
400 g
can coconut milk
400 g
handful of chopped coriander
1 handful
cooked basmati rice, naan and/or poppadums, plus lime wedges to serve
1 as needed

Step-by-Step Instructions

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.