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Roasted cauliflower & chicken curry

A serving of roasted cauliflower & chicken curry

Roasted cauliflower & chicken curry

Name: Roasted cauliflower & chicken curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8
Ingredients: 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; cooked basmati rice, naan and/or poppadums, plus lime wedges to serve; 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

Samuel Goldsmith

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 40 mins

A star rating of 4.4 out of 5.10 ratingsRate

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Use up a whole cauliflower in this chicken curry, then serve with cooked rice, naan or poppadum – it's perfect for a Friday night fakeaway

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Ingredients

Nutrition

Units:

MetricUS

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
cooked basmati rice, naan and/or poppadums, plus lime wedges

to serve

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

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Nutrition: Per serving (8)

kcal231
fat17g
saturates8g
carbs9g
sugars6g
fibre3g
protein10g
salt0.36g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. For the roasted cauliflower, tip the florets into a bowl, then drizzle over the oil. Scatter in the cumin, coriander and turmeric, and mix well to coat the cauliflower. Tip out onto a baking tray. Roast for 30-40 mins until the cauliflower is tender and beginning to char at the edges.
step 2

Meanwhile, for the curry base, heat the vegetable oil in a large pan over a medium-low heat and fry the onion, cauliflower leaves and core for 8-10 mins until softened but not golden. Stir in the chicken and turn the heat up to medium. Fry for 4-5 mins until the chicken is beginning to brown. Mix in the garlic and ginger, and cook for a couple of minutes until fragrant, then scatter in the spices and stir to combine. Cook for 1 min before mixing in the tomato purée and soy sauce followed by the tomatoes, plus a quarter of a can of water, and the coconut milk.
step 3

Bring the curry to a simmer and cook for 15-20 mins until the chicken is cooked through and the sauce has thickened a little. Once finished, you can either serve with the cauliflower mixed through, or divide this mixture between bowls and top with the roasted cauliflower and chopped coriander. Serve with cooked rice, naan or poppadums and lime wedges for squeezing over.

Recipe from Good Food magazine, April 2025

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A star rating of 4.4 out of 5.10 ratings

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