Jump to Recipe Jump to Video Print Recipe

This nutty roasted romanesco curry is a great recipe for showcasing the beautiful flavours of a romanesco cauliflower. It's easy to make, relatively quick and vegan too. If you're looking for a healthy curry to make at home then this is it!

Nutty roasted romanesco curry. This homemade curry makes a delicious easy vegan meal.

For months I'd been seeing gorgeous looking recipes online using romanesco. Every time I saw one, I wanted to go out and buy one. After all, those pale green florets just looked so pretty.

The only problem was, I didn't see any romanesco in the shops for a while. Or maybe I just kept forgetting about it when I wasn't online. Anyway, recently I bought my first one and I could not wait to cook something with it.

Brassicas like cauliflower and romanesco are great in curries!

I knew the mild slightly nutty flavour of the romanesco would be great in a curry. Well, isn't everything great in a curry? I love adding roasted cauliflower to a curry and romanesco is related to cauliflower but with a slightly milder, sweeter and nuttier flavour.

To bring out the nuttiness I added some ground almonds to the curry sauce too. These help thicken the sauce as well as add some extra flavour.

I also toasted some flaked almonds and sprinkled them on the top when serving it, although I completely forgot to add them when I was taking the pictures. We did eat them though!

How this romanesco curry is different from other veggie curries

With most vegetable curries (like this vegetable curry), the vegetables are cooked in the sauce and the sauce gives them a wonderful flavour. However, I love roasted vegetables and cannot resist those gorgeous charred edges you get on the ends or sides of brassicas like cauliflower, broccoli and now romanesco too!

With this romanesco curry, the roasted vegetables are stirred into the sauce at the end. This means you can enjoy the deliciousness of roasted vegetables as well as the spiciness of the curry sauce!

It's a very easy recipe to make and roasting the romanesco doesn't add much time on as you can roast it at the same time as you prepare the curry. If you are anything like me you will find it hard to resist nibbling on the roasted romanesco so I would definitely advise roasting more than you need.

Roasted florets of romanesco for the Nutty roasted romanesco curry.

Can you adapt this romanesco curry?

I made this curry with romanesco but of course you could use cauliflower instead. In fact, you could use almost any vegetables. How about aubergine, peppers, courgette or sweet potatoes?

If you like a hotter curry then add one or two thinly sliced chilli peppers to the sauce along with the ginger and garlic. These days I'm always cooking for my children and although they love curries, they don't like them to be too hot. Alternatively sprinkle on a few slices of chilli pepper when serving.

What to serve with this homemade romanesco curry

Curries are great with rice and naan bread. I sometimes make these homemade nigella seed flatbreads to go with this. I also love this tomato, cucumber and onion raita to cool it down, especially if I'm spicing up my portion!

If you fancy making your own onion bhajis then do have a go at this easy recipe. They make the perfect side dish for it.

What can you do with the leftovers?

This romanesco curry keeps well in the fridge for up to three days. I prefer to reheat it in the microwave but you can reheat it in a saucepan or in the oven.

If you want to serve the leftovers in a different way then why not put them in a wrap or even serve with a jacket potato!

Recipe

Nutty Romanesco Curry

Corina Blum

4.65 from 14 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Indian

Servings

Calories 357 kcal

Ingredients

1 romanesco
2 tablespoon oil
1 teaspoon cumin seeds
1 onion diced
2 cloves garlic
2 teaspoon ginger finely diced or use lazy ginger
½ teaspoon turmeric
1 teaspoon coriander
½ teaspoon chilli powder Use more or less to taste
2 teaspoon garam masala
2 tablespoon ground almonds
400 g tinned tomatoes
400 g tinned chickpeas drained and rinsed
3 tablespoon chopped coriander
4 tablespoon flaked almonds

Instructions

Preheat the oven to 200C
Chop the romanesco into equal sized florets and toss in a tablespoon of oil. Roast in the oven for 30 minutes.
While the romanesco is cooking, put another tablespoon of oil into a saucepan and gently cook the onions for 5 minutes until softened.
Add the ginger and garlic to the onions. Stir in and cook for another minute then add all the spices. Stir in and cook for another minute.
Add the ground almonds, tinned tomatoes and chickpeas. Half fill the tomato tin with water and add that too. Bring to the boil then lower the heat and simmer for 10 minutes.
Put the flaked almonds in a dry frying pan and heat gently until they begin to get some colour. Keep tossing the pan so they don't burn.
Take the romanesco out of the oven and stir into the curry along with the chopped coriander.
Serve with rice or bread. Scatter the flaked almonds on the top.

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

Calories: 357kcalCarbohydrates: 41gProtein: 14gFat: 16gSaturated Fat: 1gSodium: 142mgPotassium: 704mgFiber: 12gSugar: 10gVitamin A: 260IUVitamin C: 14.2mgCalcium: 131mgIron: 5.3mg

Keyword romanesco curry

Tried this recipe?Tag me on Instagram @Searchingforspice

I've got more vegan curry recipes for you!

These tasty vegan recipes are all easy to make and absolutely delicious!

Or if you want more romanesco recipes, try this air fryer romanesco with green salsa.

Keep in touch

Do let me know if you make this romanesco curry or any of my other recipes. I love to get feedback from readers.

You can also stay up to date by following on Instagram, Facebook and Twitter

Comments