Roasted Cauliflower Kidney Bean Curry
This recipe is so delicious and inexpensive to make. You are sure to have leftovers to last you throughout the week, and it tastes great over rice or boiled potatoes. It is full of flavor, and you probably already have many of the ingredients on hand!
For the roasted cauliflower:
3 cups of cauliflower, chopped
1/2 of a lemon, squeezed
1/2 tablespoon of olive oil
1 teaspoon of paprika
1/2 teaspoon of turmeric
1/2 teaspoon of garam masala
1/2 teaspoon of cumin
1/2 teaspoon of coriander
A dash of chili flakes
1/2 teaspoon of garlic powder
For the curry itself:
1 onion, chopped
2 cups of baby potatoes, chopped
2 cups of chopped spinach
1 can of full-fat coconut milk
1 can of kidney beans
1 can of diced tomatoes
1 tablespoon of olive oil
1 teaspoon of coriander
2 teaspoons of garam masala
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of paprika
1 teaspoon of garlic powder
3/4 teaspoon of black pepper
1 teaspoon of ground ginger
Preheat the oven to 400 degrees Fahrenheit.
Make the roasted cauliflower first, so that it can cook while you prep the rest of the curry. Chop the cauliflower into small chunks, then place them on a tray with parchment paper (or a lightly oiled tray without parchment paper).
Drizzle the 1/2 tablespoon of olive oil over the cauliflower, and then sprinkle all of the spices that are designated for the cauliflower onto it too (paprika, turmeric, garam masala, cumin, coriander, and chili flakes).
Squeeze the juice from half a lemon onto the cauliflower. Mix everything around with your hands to get the cauliflower coated evenly.
Place in the oven and let it roast for 20 minutes.
Now it's time to make the curry. Heat up one tablespoon of olive oil in a large pot.
Add the chopped onion and fry until it's translucent.
Next, add the chopped baby potatoes.
Then, add the can of diced tomatoes, and the can of coconut milk.
Rinse the kidney beans and add those to the pot too. Mix well.
Now add all of the spices that are designated for the curry (coriander, garam masala, cumin, turmeric, paprika, garlic powder, black pepper, ground ginger). Mix thoroughly.
Bring the curry to a boil, and then let it simmer.
Once the cauliflower is done roasting, transfer them all to the pot of curry and mix well.
Let the curry simmer for 45 minutes.
Once it is done, add the chopped spinach. Mix it in and it will wilt immediately.
Serve over rice or potatoes (or both like I did), eat with bread, or just enjoy it on its own.
If you make this recipe we would love to see how it turned out for you! Please tag me on Instagram if you do @vegan_emily :)