A big tray of roasted cauliflower curry in the oven is a marvelous thing. Vegan and warmly spiced with garam masala, turmeric, coriander, black mustard, and curry leaves, it’ll be irresistible to everyone at the table.
I want to help people enjoy vegan food for more than just one meal or one dinner. Level up your leftovers and have amazing vegan food for the next couple of days. Save time, eat really well, and reduce food waste. This roasted cauliflower curry is warming and comforting, perfect for when the weather turns. This recipe makes enough leftovers for a quick, tasty dinner after work or school. My family loves this and even though it was a little on the spicy side they still couldn’t get enough of it.—Rachel Ama
Roasted Cauliflower Curry FAQs
This recipe actually makes quite a bit (over four entrée-sized servings) and that’s part of its appeal. It makes enough that you don’t have to worry about making lunches for a day or two afterward.
It reheats very well but if you want to try something else, Rachel Ama has a suggestion. She loves it served cold on a bed of greens (as seen in the pics), with any sesame or ginger-based dressing.
It sure does. Wrapped well in an airtight container or sealable plastic baggie, it will last for 3 months in the freezer. Let thaw in the fridge and reheat in the oven or stovetop.
Roasted Cauliflower Curry
- 1 tablespoon coconut oil
- 2 teaspoons garam masala
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 2 teaspoons black mustard seeds
- Handful of curry leaves
- 1 teaspoon table salt
- 1 can (14 ounce) coconut milk preferably full-fat
- 1 teaspoon store-bought or homemade mango chutney
- Thumb-sized piece of fresh ginger grated (about 1 tablespoon)
- 1 red chile chopped
- 2 large (8 oz) tomatoes chopped
- 1 large (9 oz) onion chopped
- 1 (5 oz) red bell pepper chopped
- 1 (1 1/2 lbs) cauliflower broken into florets
- 1 large (10 oz) roasting potato peeled and chopped into 1-inch (2 cm) chunks
- 1 can (14 ounce) chickpeas drained and rinsed
- Fresh cilantro to serve
- Preheat the oven to 425°F (220°C).
- In a large, deep roasting pan over medium heat, melt the coconut oil. Add all the spices, along with the curry leaves and salt, and cook until fragrant and the mustard seeds start to pop slightly, 3 to 5 minutes.
- Add the remaining ingredients, except the cilantro, and mix well to combine. Cover with a lid or foil and slide into the oven. Roast for 40 minutes, then remove the covering and roast until the vegetables are tender, about 15 minutes more.
- Sprinkle with fresh cilantro before serving.
Recipe Testers’ Reviews
This is a very mildly spiced curry with only a touch of heat. It is not a super-rich curry but it is flavoursome and I think it would be perfect for a curry novice. I used a red finger chile as they are not too hot but have a nice underlying flavour. I loved the one-pan hands-free cooking technique and I can see it being a great make-ahead dish.
No need to run out and purchase mango chutney if you don’t have any on hand. I would substitute a peach jam or marmalade or not worry about it at all. One teaspoon of sweetness for a full roasting pan containing six servings isn’t noticeable.
If you want a hands-off way to prepare a curry, this roasted cauliflower curry recipe has you covered. And you only dirty one pan, which is always a plus. There is a nice mix of spices, which come through well thanks to being bloomed in oil at the beginning of the cooking. I might add some Kashmiri chile in the future for just a bit of heat.
This recipe makes a lot, so make sure your roasting pan is large enough. I was going to make this in a 9-by 13-inch cast-iron roaster but realized the vegetables weren’t going to fit. So I pulled out my giant All-Clad roaster–the one you can cook a 20 lb turkey in–and it fit the bill perfectly.
This roasted cauliflower curry is flavorful and contains many favorite items that my family likes. Even though there are a lot of ingredients, I would make this recipe again because the flavors were there.
Originally published November 16, 2021