Roasted cauliflower curry with coconut, spinach and tomato and EASY homemade flatbreads
Nothing beats a warming bowl of delicious comfort food at the end of yet another wet, foggy and miserable day 🌧 especially an easy peasy and healthy curry in a hurry!
Get cosy and make this super easy vegan dish.
A little extra step of roasting your cauliflower first makes this AMAZING – it’s even great just as the roasted cauliflower, served warm or cold – drool.
2 tbsp olive oil
2 tsp cumin
1 large onion, chopped
2 cloves garlic, crushed
1 inch fresh ginger, grated
2 tbsp tomato puree
2 tbsp medium curry powder
150ml vegetable stock
400ml can coconut milk
1 tsp sugar
2 handfuls spinach (1/4 pack), chopped
1/2 lemon, juice only
1 bunch coriander, chopped
2 tomatoes, quartered (or cherry tomatoes are fine)
For the flatbreads
200g plain flour
100nml warm water
1/2 tsp salt
2 tbsp olive oil
Break the cauliflower into florets and coat in 1 tbsp olive oil, the cumin and some salt and pepper. Roast at 200c for 30 minutes until cooked and slightly charred (see pic).
While it cooks, fry the onion with the crushed garlic, the ginger in 1 tbsp olive oil until tender. Add the tomato puree, curry powder and the veg stock. Let it bubble for 2 minutes until it forms a paste. Add in the coconut milk and bring to a gentle simmer. Stir in the sugar, spinach and a squeeze of lemon juice, coriander and the tomatoes. Let it cook for 10 minutes. Stir in the cauliflower and top with fresh coriander.
For the flatbreads, mix the plain flour with the warm water, salt and olive oil. Mix it until combined, then tip out and knead until smooth. Cut into 4 and roll out into flat shapes. Heat a pan until hot, then dry fry each bread for a couple of minutes on each side until it puffs slightly and gets black spots.
Serve alongside the curry, yummy yummy!