Roasted cauliflower with curry sauce and quick chapati breads

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the roasted cauliflower and curry sauce

  • 4 tbsp vegetable oil
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp ground coriander
  • 1 cauliflower, cut into quarters
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2cm/½in piece ginger, peeled and grated
  • 1 green chilli, deseeded and chopped
  • ½ cinnamon stick
  • 2 cloves
  • 1 tsp fenugreek seeds
  • 400ml tin coconut milk
  • 200ml/7fl oz vegetable stock

For the chapatis

  • 125g/4½oz wholemeal flour
  • 125g/4½oz plain flour
  • 1 tbsp olive oil, plus extra for the surface
  • ½ tsp salt

For the tarka

  • 1–2 tbsp ghee
  • 2 garlic cloves, thinly sliced
  • 2 tsp cumin seeds
  • 1 tsp yellow mustard seeds
  • 1 tsp black mustard seeds
  • 4 long dried red chillies
  • 20 curry leaves
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