This delicious roasted cauliflower curry is perfect as a main meal or as a side dish to serve as part of an Indian food feast. It's easy to make and full of flavour. It's also easy to adapt and use other veggies as well or instead.
I love roasted cauliflower. I can quite happily eat a whole plate of it alone for a simple meal. But, serve the spicy roasted cauliflower with a tomato based curry sauce and it's even better!
I love combining roasted vegetables with curry sauce. As a huge curry lover, eating vegetables like this is definitely one of my favourite ways to enjoy them. Cauliflower, with its ability to absorb spices and flavours, is definitely one of the tastiest vegetables to serve in a homemade Indian curry like this.
This roasted cauliflower curry not only makes a great side dish to a meaty curry, it's also a brilliant vegetarian curry recipe. I've served it with some garlicy yogurt but that's totally optional and can be missed out to make a great vegan recipe too. Or use a vegan yogurt.
Ingredients for roasted cauliflower curry
To make this tasty roasted cauliflower in curry sauce you'll need to roast the cauliflower with some spices and make a curry sauce but both are fairly simple to make. For the roasted cauliflower you'll need:
- A cauliflower
- Oil - Any relatively flavourless cooking oil is fine
- Spices - paprika, cayenne pepper, turmeric and cinnamon
And to make the curry sauce you'll need:
- An onion - A brown or red onion is fine
- Root ginger - You can use fresh root ginger or a paste or puree
- Garlic cloves - Again, fresh garlic or a paste or puree is fine.
- Chilli pepper - You can miss this out if you don't want the curry to be too hot. And you can add extra chillies if you want it to be very hot!
- Tinned chopped tomatoes
- Ground spices - coriander, garam masala, cumin, cayenne pepper and turmeric
How do you make roasted cauliflower curry?
This curry is really simple to make. Just cut the cauliflower up into roughly equal pieces including the stalk as that is just as good to eat as the florets. Toss the cauliflower in the spices and oil and roast for about 25 minutes. The cauliflower should be golden but not burnt and the cauliflower will be cooked through.
While the cauliflower is roasting, put the onion, garlic, ginger and chilli pepper in a blender or food processor. Blitz to a paste and then fry in a saucepan with a little oil. After about 5 minutes, add the ground spices and a little water. The water is to stop the spices sticking. Continue to stir fry for a couple more minutes
As I like this curry sauce to be smooth, I blitz the tinned tomatoes in the blender before adding them to the sauce. Then just simmer the sauce for about 20 minutes.
When serving you can serve the cauliflower on top or or next to the sauce. Or add the cauliflower to the pan with the sauce. It's totally up to you.
What can you serve with this curry?
This curry is great with Indian breads such as chapatis or naans. You can of course serve it with rice too.
If you want to make it into just one part of a whole Indian feast then why not make a few other dishes to go with it such as dry Indian vegetable curry or a chicken tikka? Do check out my homemade curries from scratch post for more ideas.
Garnishes for this vegetable curry
I like to serve this curry with a drizzle or dollop of yogurt, often with some crushed garlic and herbs mixed in. It goes really well.
You can also top it with freshly chopped coriander(cilantro) and a squeeze of lemon juice.
Can you adapt this easy roasted cauliflower curry?
Yes of course. This curry is a really simple curry to adapt as the cauliflower is cooked separately from the sauce. That means you can substitute it for other vegetables. You really can use any vegetables you like and roast them first. I would suggest sweet potatoes, butternut squash, carrots, courgette or aubergine.
If you want to add more protein then why not roast some chickpeas and serve them with the curry too.
Like with all my curries, I think it's important to be flexible with how many chillies you add. Check how hot the chillies you're using are and use more or less to suit your tastes.
Storing and reheating the leftovers
I usually mix any leftover roasted cauliflower into the sauce and store it in a covered container in the fridge. It will keep well for about 3 days.
I then reheat it in the microwave. You can also heat it in a small saucepan with an extra splash of water or in a covered container in the oven.
Can you freeze it?
Yes, this curry will freeze well for at least three months. Defrost in the fridge overnight before reheating in the microwave, in a saucepan or in the oven.
More Indian inspired recipes that you might like
If you liked this roasted vegetable curry then do check out more other spicy Indian recipes:
Roasted Cauliflower Curry
Roasted Cauliflower Ingredients
- 1 Cauliflower Cut into roughly equal sized florets
- 1 tablespoon oil
- ½ teaspoon paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
Ingredients for the Curry Sauce
- 1 onion roughly chopped
- 1 tablespoon root ginger roughly chopped
- 5 garlic cloves roughly chopped
- 1 chilli pepper
- 400 g tinned chopped tomatoes
- 2 teaspoon ground coriander
- 2 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper
- ½ teaspoon turmeric
- 2 tablespoon fresh coriander leaves (optional) to serve
- Preheat the oven to 180°C
- Put the cauliflower on a baking tray, toss with the oil and spices.
- Bake for approximately 25 minutes.
- Put the onion, ginger, garlic and chilli pepper in a food processor with a dash of water and blitz to form a paste.
- Heat a little oil in a saucepan and fry the paste for about 5 minutes.
- Add the spices plus a tablespoon of water to stop the pan from being too dry. Stir and fry gently for another couple of minutes.
- Blitz the tomatoes in the food processor or blend them using a stick blender.
- Add the tomatoes to the saucepan. Bring to the boil then simmer gently for about 20 minutes.
- Serve the cauliflower with the curry sauce. You can mix the cauliflower into the sauce in the saucepan or serve it on top of the sauce
- Top with fresh coriander if you have some.
Keep in touch
Do let me know if you make this roasted vegetable curry or any of my other recipes. I love to get feedback from readers.