Traybakes 4.7

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Cauliflower Curry Tray

A novel way of cooking curry that is delicious and easy to make. The sauce has a wealth of flavour and tons of quality fats. A novel way of cooking curry that is delicious and easy to make. The sauce has a wealth of flavour and tons of quality fats.

Why is this healthy?

Diet

Vegetarian Vegan Pescatarian

Contains

Nuts View all Chilli, Almond, Cumin, Coconut, Cauliflower, Mustard, Tomato, Legumes, Cinnamon, Nuts, Cardamom, Onion, Peas, Ginger, Seeds, Coriander, Garlic

Ingredients

Serves 2

Metric Imperial

cauliflower

cut into thick wedges, leaves chopped

red onion

Swaps: spring onion, leek

sliced

ginger

finely sliced

garlic cloves

sliced

cardamom pods

crushed

curry powder

cumin (ground)

red chilli flakes

mustard seeds

coconut oil

melted

chopped tomatoes (can)

almond butter

or another nut butter

peas (frozen)

Swaps: kale, spinach

coriander

flaked almonds

coconut milk (can)

full fat works best

Share ingredients

Ingredients

Serves 2

Metric Imperial

cauliflower

cut into thick wedges, leaves chopped

red onion

Swaps: spring onion, leek

sliced

ginger

finely sliced

garlic cloves

sliced

cardamom pods

crushed

curry powder

cumin (ground)

red chilli flakes

mustard seeds

coconut oil

melted

chopped tomatoes (can)

almond butter

or another nut butter

peas (frozen)

Swaps: kale, spinach

coriander

flaked almonds

coconut milk (can)

full fat works best

Share ingredients

Method

Preheat the oven to 200°C (180°C fan) and gather your ingredients.

Put the red onion, cauliflower leaves (if using), ginger, garlic, all the spices and a big pinch of salt in a large baking tray.

Place the cauliflower wedges on top, toss everything in the coconut oil and bake for 20 minutes.

The veggies should be nicely roasted and the cauliflower will have softened.

To the tray, add the coconut milk, chopped tomatoes and nut butter and stir to combine around the cauliflower wedges. Add a little water if needed, then bake for another 20-25 minutes.
Turn the wedges in the sauce as needed.

The sauce will thicken and darken in colour.

Add the peas for the last 5 minutes of cooking time.

Serve with coriander and flaked almonds.

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