Winter in Australia is fading fast, but that doesn't mean you should stop dining on delicious curries! With cauliflower in season, it's the perfect time to try this delicious, nutritious meal.
Preheat oven to 180 degrees.
Place the cauliflower in an oven-proof tray with all of the above marinade ingredients, mix well and leave to marinate for 20 minutes.
Place the tray in the oven and roast for 15 minutes.
To make the curry sauce, place a medium pot on heat and add the oil and the dry spices and cook until fragrant for 2 -3 minutes.
Add the chopped tomatoes, spices and tofu and stir well, cooking on low heat for 10 minutes.
Stir in the lemon juice.
Cook for a further 5 minutes and then add the coconut cream and ghee and reduce for 5 – 10 minutes.
Add the cooked cauliflower and the peas.
Season with salt.
Remove from the heat and just before serving top with the flaked almonds and chopped coriander leaves.
Serve with yoghurt and a side of brown rice or green veggies.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe was supplied by About Life.
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