Roasted Cauliflower Curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F), Gas Mark 4. Put the cauliflower on a baking sheet and sprinkle with the oil, turmeric, salt and pepper. Mix well and roast for 30 minutes, until slightly golden.

Step 2

Meanwhile, make the curry. Heat the oil in a pan and add the bay leaf, cinnamon, cloves and cardamom.

Step 3

After a few seconds, throw in the onions and cook for 5 minutes, until they begin to soften. Add the cashews and cook on high heat for I minute, then add the ginger and garlic and cook for another minute.

Step 4

Add the tomatoes, spices, salt and water and bring to the boil. Cover and cook for 25 minutes on a low heat until everything is soft and mushy.

Step 5

Allow the curry to cool slightly, then remove the bay leaf and cinnamon stick. Use a blender to blitz the curry to a smooth purée and return it to the same pan.

Step 6

Add the roast cauliflower to the curry, along with the sugar and cream. Mix well, then cover and cook on a low heat for 5 minutes to finish.

Step 7

This can be kept in an airtight container in the fridge for 4-5 days. Heat through before serving.