Roasted Cauliflower Curry

For a Serving Size of Two:

Ingredients:

• 200 grams Cauliflower florets
• 50 grams finely chopped onion
• 100 grams finely chopped tomatoes 
• 1 tablespoon ginger-garlic paste
• 1 green chili
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon salt 
• 2 teaspoons olive oil
• 200 ml coconut milk
• 2 tablespoons fresh coriander leaves
• Juice of 1 lemon

Procedure:

1. Preheat your oven to 200°C (400°F).
2. Spread the cauliflower florets on a baking sheet.
3. Drizzle with half the olive oil, and sprinkle with half the turmeric powder and a pinch of salt. Toss well to coat the florets evenly.
4. Roast in the preheated oven for 20-25 minutes, or until the cauliflower is tender and golden brown, flipping halfway through.
5. While the cauliflower is roasting, heat the remaining olive oil in a large pan over medium heat. Add the cumin seeds and mustard seeds, and let them sizzle for a few seconds until fragrant.
6. Add the chopped onions and cook until they become soft and golden brown.
7. Stir in the ginger-garlic paste and green chili, and sauté for another 2-3 minutes.
8. Add the chopped tomatoes to the pan and cook until they break down and form a thick sauce.
9. Stir in the remaining turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook for 2-3 minutes, until the spices are well combined and fragrant.
10. Pour in the coconut milk and bring the mixture to a gentle simmer. Add the roasted cauliflower florets to the pan and stir to coat them in the curry sauce.
11. Simmer for another 5-10 minutes, allowing the flavors to meld together.
12. Stir in the garam masala and fresh coriander leaves.
13. Squeeze the lemon juice over the curry and mix well.
14. Serve hot with rice, or roti.

Nutritional Benefits:

• Roasted Cauliflower Curry is a nutrient-dense dish packed with vitamins, minerals, and antioxidants. Cauliflower is rich in vitamins C and K, which are essential for immune function and bone health, respectively. 
• Coconut milk adds a dose of healthy fats, which are crucial for brain function and energy.
• The inclusion of tomatoes provides a good amount of lycopene, an antioxidant that supports heart health.
• Fresh coriander leaves not only enhance the flavour but also offer additional vitamins and detoxifying properties. This curry is a wholesome and flavorful way to enjoy a variety of nutrients while savouring the comforting warmth of a well-spiced dish.

Nutritional Information:

• Calories: 436 kcal
• Protein: 10 g
• Carbohydrates: 32.2 g
• Fat: 24.9 g