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Ready in just 30 minutes, this fragrant cauliflower curry hits all the right notes for a dinner that's on the table in no time. Cook roasted cauliflower into a zingy curry sauce for a healthy, vegan-friendly meal. Make sure to reserve some of the curry for this samosa tart, a recipe that's great for lunch the next day. See method
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Preheat the oven to gas 6, 220°C, fan 200°C. Put the cauliflower in a roasting tin, drizzle with 2 tbsp oil, add the garam masala, season and toss to coat. Roast for 18 mins until tender and charred at the tips.
Meanwhile, heat the remaining oil in a frying pan over a low heat and cook the onion for 6 mins until softened. Add the ginger and chilli. Fry for 1 min, then stir through the spices and fry for 2 mins more. Tip in the tomatoes and add the stock. Bring to a simmer and cook for 15 mins until thickened.
Cook the peas in a pan of boiling water for 2 mins. Drain, then add to the sauce with the cauliflower. Stir in the lemon juice. Reserve 500g of the curry for the Samosa tart. Scatter the remaining curry with coriander and serve with basmati rice and yogurt, if you like.
Cook's tip: Slice the leftover cauliflower leaves and stalk, then add to stir-fries, slaws, stock and soups.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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For more tips on how to cut down on food waste, take a look here.
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