Notes

Clean Eating Roasted Cauliflower Curry

The Kitchen Shed - Clean Eating Roasted Cauliflower Curry
4 Servings
PREP: 5 mins COOK: 30 mins READY IN: 35 mins

Ingredients
2 teaspoons Olive Oil
500 grams Cauliflower Florets
1 Onion diced
200 grams Mushrooms sliced
400 grams Sweet Potatoes diced
200 grams Sugar Snap Peas
2 teaspoons Bouillon Stock Powder
2 Tablespoons + 1 tespoon Mild Curry Powder
1 teaspoon Garam Masala
1/4 teaspoon Ground Ginger
400 ml Coconut Milk
150 ml Water

Instructions
Preheat the oven to 200°C
Cut the cauliflower florets into bite size pieces and place in a bowl with 1 teaspoon of the olive oil. Toss to combine.
Place the cauliflower onto a baking tray and place into the oven for 20 minutes, turning half way through.
Place the other 1 teaspoon of olive oil into a saucepan with the onion, mushrooms and sweet potato and cook over a medium/low heat for 5 minutes, stirring occasionally.
After 5 minutes, add the minced garlic and the spices and seasonings and stir for 30 seconds.
Pour the coconut milk and water into the saucepan and bring to the boil.
Once bubbling, reduce the heat to medium/low and place the lid mostly on whilst it bubbles away for 10 minutes.
After 10 minutes, add the roasted cauliflower and continue to simmer with the lid mostly on for another 5 minutes. Stirring occasionally (add an extra splash of water if needed)
After 5 minutes, add the sugar snap peas and cook covered for a final 4-5 minutes. Stirring occasionally.
Serve over brown rice.
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