This Roasted Cauliflower Curry with creamy tomato cashew sauce is easy to make and so delicious! Serve it with basmati rice and homemade naan!
If you’re looking for a new curry to add to your curry-repertoire and you like cauliflower, then you should definitely make this curry ASAP. It’s perfect for cold days and it feels like a hug for your belly!
It’s kind of funny how the appreciation for certain ingredients – or in my case vegetables – change over the years. I’ve never cared much for cauliflower, but since I’ve been using it more (e.g. cauliflower wings, cauliflower rice), I’m actually excited to try out different cauliflower recipes. And it makes a really good main component in this curry.
The roasted cauliflower gets its nice yellow color and delicious flavor from the curry powder and is then combined with a creamy tomato and cashew sauce.
What I love about this curry:
- It’s super easy and quick to make. While the cauliflower roasts in the oven, you can prepare the cashew tomato sauce and sides. I highly recommend serving the curry with basmati rice and homemade, fresh naan.
- It’s versatile. You can use different veggies instead of cauliflower, broccoli would be an obvious choice. You can also add in more vegetables if you want to add a wider variety of veggies in the dish – carrots or sweet potatoes would be a good choice here.
How to make this Roasted Cauliflower Curry
You will need:
- For the roasted cauliflower:
- mild curry powder
- For the cashew sauce*:
- soaked roasted cashews – you can also use unroasted cashews and roast them in the oven or in a pan. If you use salted roasted cashews, skip the rest of the salt in the cashew cream recipe.
- ginger – preferably fresh
- canned, diced tomatoes
- oil – I used canola oil but you can use whatever you like best.
*If you don’t want to make the cashew sauce, you can also use unsweetened soy cream or coconut milk instead.
The basic steps
You can find the whole written recipe in the box at the end of the post. But I want to give you an overview of the preparation process first.
More vegan curry recipes you will enjoy:
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I hope you will enjoy this Roasted Cauliflower Curry as much as I did! Let me know if you give it a try!
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Roasted Cauliflower Curry
- 2 cups cauliflower florets
- 2 teaspoons plant-based oil (canola, olive, etc.)
- 1/2 teaspoon curry powder
- 1/4 teaspoon salt
- 1/2 cup cashews roasted, unsalted
- 1/2 cup water + more water for soaking the cashews
- 1/4 teaspoon salt
Rest of the ingredients
- 1 yellow onion diced
- 1 teaspoon ginger minced
- 1 cup diced, canned tomatoes
- salt to taste
- Cover the cashews with water and let them soak for a few (2-3) hours (or overnight in the fridge). Then rinse and drain.
- Toss the cauliflower florets in oil, mild curry powder, and salt. Add them to a baking tray lined with parchment paper. Bake them for 15-20 minutes at 400°F/200°C until soft and slightly brown on the edges.
- Add the cashews, clean water, and salt into a blender. Blend until completely smooth.
- In a small pot over medium to high heat, cook the diced onion and minced ginger until soft.
- Reduce the heat, then add the diced tomatoes and cashew sauce. Stir and add more salt to taste. If it's too thick, you can also thin it out with water and let it cook until warm.
- Add the roasted cauliflower into the curry, give it a quick stir and serve with basmati rice and naan!