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Organic Roasted Cauliflower Curry

4

60 minutes

To celebrate all things organic, this #OrganicSeptember, we're sharing some delicious recipes from Biona. The store cupboard staple brand has become synonymous organics, through their commitment to sustainable farming methods, 100% traceability and working with farmers who don't use chemical pesticides or herbicides on crops. Biona Organic's roasted cauliflower curry recipe is packed with inviting, aromatic spices and a thick, creamy sauce. Top with flaked almonds, crushed chilli, coriander and a squeeze of lemon for a diverse assortment of flavours.

12 Farmdrop products in this recipe

£31.66

Here’s how you do it

  1. Preheat the oven to 200°C/180°C fan. Cut the cauliflower into florets and the stalk into small pieces. Place onto a baking tray and drizzle with 2 tbsp of olive oil, the cumin and a generous pinch of salt and pepper. Give everything a mix before roasting in the oven for 25 minutes, or until soft and starting to char.
  2. Meanwhile, make the sauce. Heat the remaining oil over a medium heat in a large pan. Add the diced onion, fry over a medium heat for 8-10 minutes until softening. Add the garlic and cook for another minute.
  3. Add 100ml vegetable stock, the chopped tomatoes and curry powder, stir to create a paste. Fry for 2 minutes or until the spices release their aromas.
  4. Add the coconut milk to the pan. Season generously with salt and pepper and stir well until everything is combined. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
  5. Remove the sauce from the heat and transfer into a blender to blitz until smooth (or use a stick blender). Pour the smooth sauce back into the saucepan and return to the stove. Taste, and adjust the seasoning. Add the honey, roasted cauliflower, and lemon juice. Stir well and bring back to simmer over a low heat for 5-10 minutes until the cauliflower is tender. If you find your sauce is a little thick here, mix in a splash of water.
  6. Divide the rice between four bowls before spooning over a generous helping of the curry. Serve with a side of broccoli and garnish with fresh coriander, sliced chilli, flaked almonds and a wedge of lemon. Enjoy whilst still piping hot.

Ingredients

  • 1 large organic cauliflower
  • 3 tbsp olive oil*
  • 2 tsp organic cumin
  • 1 organic brown onion, finely chopped
  • 2 cloves organic garlic, minced*
  • 100ml organic vegetable stock*
  • ½ tin Biona Organic Chopped Tomatoes
  • 2 heaped tbsp curry powder
  • 2 x (400g) tins Biona Organic Coconut Milk
  • 1 tbsp honey or maple syrup*
  • Juice of one organic lemon
  • Sea salt & freshly ground black pepper*

To serve

  • Steamed Biona Organic Basmati Rice
  • Steamed organic tenderstem broccoli
  • ½ bunch coriander
  • 2 tbsps toasted organic flaked almonds
  • 1 organic red chilli, finely sliced
  • Lemon wedges to serve

*from the larder

Suitable for

  • Vegans
  • Vegetarians
  • Gluten free
  • Dairy free

What’s in this recipe

Langridge Organic

Organic Cauliflower

1 Cauliflower

£2.57

Wholegood

Organic Tenderstem Broccoli

1 Bag (250g)

£3.95

£15.80/kg

Infarm

Coriander

1 Bunch (min. 15g)

£1.94

Suma

Organic Flaked Almonds

1 Bag (125g)

£3.49

£26.84/kg

Biona Organic

Organic Basmati White Rice

1 Pack (500g)

£2.99

£5.98/kg

Steenbergs

Organic Ground Cumin

£2.60

Suma

Curry Powder - Hot

1 Box (50g)

£1.60