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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
