It looks like spring is taking a break this week and we should expect colder days. When it is a bit chilly outside I love the idea of warming up with a spicy curry. Last night, I made this creamy tomato curry, topped with roasted cauliflower. The recipe is so simple yet so rich in taste!
For this recipe, I was inspired by Chetna Makan‘s cookbook Healthy Indian, adopting a few adjustments. This dish works perfectly as a main, served with some rice. If you are not a big fan of cauliflower, you can use another vegetable of your choice or roasted potatoes or boiled eggs!
Tomato Curry with Roasted Cauliflower
Heat 1 tbsp of oil in a large pot and add the onion, roughly chopped. Cook on medium heat for 5 minutes until the onion turns golden. Add the garlic, ginger, and tomatoes and cook for 10 minutes on low-medium heat. Turn off the heat and leave the tomatoes and onion mixture to cool down for a few minutes.
In the meantime, preheat oven at 180C. Clean and roughly chop the cauliflower. Place the cauliflower florets on a baking tray, covered with baking parchment. Sprinkle over the oil and all the listed spices and mix well with your hands. Roast for 15-20 minutes, until the cauliflower is tender.
Use an immersion blender (or food processor) to turn the tomatoes and onion mixture into a puree. Set aside.
Heat 1/2 tbsp of oil in a large pan. Add the cardamom, cloves, curry leaves, and bay leaves and let them sizzle for a minute. Stir in the tomatoes and onion puree and 200ml of boiling water. Reduce the heat to low, cover the pan with a lid and cook for 10 minutes, until the sauce gets thicker. Add the salt and remaining spices and cook for another 5 minutes. Pour the tomato curry into a bowl and add the roasted cauliflower on top.