Roasted Cauliflower & Chicken Curry Recipe

Introduction

This roasted cauliflower and chicken curry is a flavorful, comforting dish that combines tender chicken with spiced roasted cauliflower. The creamy coconut sauce and fragrant spices create a rich, satisfying meal perfect for any night of the week.

Ingredients

• 2 tbsp vegetable oil, divided
• 1 red onion, sliced
• 4 boneless, skinless chicken thighs, chopped
• 3 garlic cloves, crushed or finely grated
• Thumb-sized piece of fresh ginger, peeled and finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1-2 tsp chilli powder, or to taste
• 1 tbsp tomato purée
• 1 tbsp soy sauce
• 400g can chopped tomatoes
• 400g can coconut milk
• Handful of chopped coriander
• Cooked basmati rice, naan and/or poppadums, plus lime wedges, to serve
• 1 cauliflower, broken into florets, outer leaves finely sliced and core finely chopped
• ½ tsp ground coriander (for roasting cauliflower)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). In a bowl, toss the cauliflower florets with 2 tablespoons of vegetable oil, ½ teaspoon ground cumin, ½ teaspoon ground coriander, and ½ teaspoon ground turmeric until well coated. Spread the cauliflower on a baking tray and roast for 30–40 minutes until tender and slightly charred at the edges.
2. Step 2: While the cauliflower roasts, heat 2 tablespoons of vegetable oil in a large pan over medium-low heat. Add the sliced onion, cauliflower leaves, and chopped core. Cook for 8–10 minutes until softened but not browned.
3. Step 3: Add the chopped chicken thighs to the pan and increase the heat to medium. Cook for 4–5 minutes until the chicken begins to brown.
4. Step 4: Stir in the garlic and ginger and cook for 2 minutes until fragrant. Then add the garam masala, ground cumin, ground turmeric, and chilli powder. Stir to combine and cook for 1 minute to toast the spices.
5. Step 5: Mix in the tomato purée and soy sauce, followed by the chopped tomatoes, a quarter of a can of water, and the coconut milk. Bring the curry to a simmer and cook for 15–20 minutes until the chicken is fully cooked and the sauce thickens slightly.
6. Step 6: To serve, either stir the roasted cauliflower into the curry or divide the curry between bowls and top with the roasted cauliflower and chopped coriander. Serve alongside basmati rice, naan bread or poppadums, and lime wedges for squeezing over.

Tips & Variations

• For extra heat, increase the chilli powder or add a fresh chopped green chili when cooking the onions.
• You can substitute chicken thighs with chicken breast, but thighs stay juicier during cooking.
• Try adding spinach or peas in the last 5 minutes for extra greens.
• If you prefer less spice, reduce the garam masala and chilli powder quantities.

Storage

Store any leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. The roasted cauliflower is best added fresh or reheated separately to keep its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of canned?

Yes, you can use about 400g of fresh, chopped ripe tomatoes. Simmer them a bit longer to get a similar sauce consistency.

Is this recipe suitable for freezing?

Yes, the cooked curry freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.

Roasted Cauliflower & Chicken Curry Recipe

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★★★★★

4.9 from 58 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

This Roasted Cauliflower & Chicken Curry combines tender roasted cauliflower florets with a rich, spiced chicken curry base, infused with aromatic garam masala, cumin, turmeric, and chili powder. Served alongside cooked basmati rice, naan, or poppadums, this comforting dish offers a delicious balance of flavors and textures with a creamy coconut milk sauce and fresh coriander garnish.

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Ingredients

Scale 1x2x3x

For the Roasted Cauliflower

• 1 cauliflower, broken into florets, outer leaves finely sliced and core finely chopped
• 2 tbsp vegetable oil
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp ground turmeric

For the Curry Base

• 2 tbsp vegetable oil
• 1 red onion, sliced
• 4 boneless, skinless chicken thighs, chopped
• 3 garlic cloves, crushed or finely grated
• Thumb-sized piece of fresh ginger, peeled and finely grated
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1–2 tsp chilli powder, or to taste
• 1 tbsp tomato purée
• 1 tbsp soy sauce
• 400g can chopped tomatoes
• 400g can coconut milk
• Handful of chopped coriander

To Serve

• Cooked basmati rice
• Naan and/or poppadums
• Lime wedges

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Instructions

1. Roast the cauliflower: Preheat the oven to 200°C (180°C fan)/Gas Mark 6. In a bowl, toss the cauliflower florets with vegetable oil, ground cumin, ground coriander, and ground turmeric until well coated. Spread the florets out evenly on a baking tray and roast in the oven for 30-40 minutes, or until tender and slightly charred at the edges.
2. Prepare the curry base: While the cauliflower roasts, heat vegetable oil in a large pan over medium-low heat. Add the sliced onion, cauliflower leaves, and chopped core, cooking for 8-10 minutes until softened but not browned.
3. Cook the chicken: Add the chopped chicken thighs to the pan, increase the heat to medium, and fry for 4-5 minutes until the chicken starts to brown.
4. Add aromatics and spices: Stir in the crushed garlic and grated ginger, cooking for 2 minutes until fragrant. Then add the garam masala, ground cumin, ground turmeric, and chilli powder, stirring constantly for 1 minute to release their flavors.
5. Build the sauce: Mix in the tomato purée and soy sauce, followed by the canned chopped tomatoes, a quarter can of water, and the coconut milk. Stir well to combine everything.
6. Simmer the curry: Bring the curry to a gentle simmer and cook uncovered for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
7. Combine and serve: You can either stir the roasted cauliflower through the curry towards the end or serve it separately, topped with chopped coriander. Serve the curry hot with cooked basmati rice, naan or poppadums, and lime wedges for squeezing over.

Notes

• Adjust chilli powder according to your heat preference.
• For a vegetarian option, substitute chicken thighs with chickpeas or paneer and omit soy sauce if strict vegetarian.
• Using coconut milk gives a creamy texture and balances the spices nicely.
• Leftover curry can be refrigerated for up to 3 days and reheated gently on the stovetop.
• Adding lime wedges at serving enhances the flavor with a fresh, zesty contrast.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Main Course
• Method: Roasting
• Cuisine: Indian

Keywords: cauliflower curry, chicken curry, roasted cauliflower, Indian recipe, coconut milk curry, easy dinner, healthy curry