ROASTED CAULIFLOWER, BRUSSELS SPROUTS AND POTATO CURRY

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Roasted Cauliflower, Brussels sprouts and Potato Curry image

Categories     Cauliflower     Potato     Dinner     Vegetarian

Number Of Ingredients 11

1 head cauliflower
1 pound brussels sprouts
1 pound baby new potatoes ( purple ones make the dish more colorful)
2 cloves garlic clove, minced
1/2 cup shallot onions
3 cups coconut milk, full fat
1 1/2 tablespoons curry powder
1 dash paprika
1 tablespoon lime juice
1 1/2 teaspoons honey or brown sugar
1 handful dried cranberries

Steps:

  • preheat oven to 450 degrees Fahrenheit.
  • wash and break cauliflower into florets. wash and trim Brussels sprouts; cut them in half
  • Scrub potatoes and cut them in half or quarters, depending on size.
  • Combine all vegetables in a bowl with 6 tablespoons olive oil. Add salt and pepper.
  • spread vegetables on two parchment lined cookie sheets.
  • roast for 25 - 30 minutes until slightly crispy and brown at the edges.
  • heat 1 tablespoon canola oil in dutch oven or large saucepan.
  • add shallots and garlic and sauté till slightly browned. add curry powder and paprika.
  • Heat for 20 seconds, then deglaze with lime juice. mix in honey or brown sugar.
  • add coconut milk. boil until thickened.
  • to finish, add cauliflower, sprouts, and potatoes to pan with curry sauce.
  • sprinkle with cranberries. add almonds or cashews if desired.
  • heat through until sauce coats the roasted vegetables and they pick up some of the curry flavor.
  • serve with rice or Naan.

Saif Uddin
saif-u89@hotmail.fr

I would give this curry a 3 out of 5 stars.


Hot Riya
r.hot@gmail.com

This curry was okay. It wasn't the best I've ever had, but it wasn't bad either.


Ashley Moore
ashley-m41@gmail.com

This curry was a waste of time and ingredients. I would not recommend it.


Tayyab Janjua
t-j56@gmail.com

I didn't like the combination of roasted vegetables and curry spices. I found the flavors to be too clashing.


MX arman
arman-mx@yahoo.com

This curry was too watery for my liking. I would recommend reducing the amount of liquid, or simmering the curry for longer.


zulfiqar Ahmed
z-ahmed73@hotmail.com

I found this curry to be a bit bland. I would recommend adding more spices, such as garam masala or cumin.


Nnene Portia
p94@gmail.com

This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend using less chili powder if you don't like spicy food.


Darshan Kumar
kumar_d49@gmail.com

I made this curry vegan by using vegetable broth instead of chicken broth and omitting the yogurt. It was still very flavorful and delicious.


X Bro
x_b@hotmail.fr

This curry is a great way to use up leftover roasted vegetables. I had some roasted cauliflower and Brussels sprouts in the fridge and they worked perfectly in this dish.


Qamar Naseem
qamar.n@gmail.com

I love the addition of coconut milk to this curry. It gives it a creamy texture and a subtle sweetness.


murshid siddiqui
murshid.siddiqui@gmail.com

This curry is a great weeknight meal. It's easy to make and can be on the table in under an hour.


Awat Bokani
bokaniawat@yahoo.com

I'm not usually a big fan of Brussels sprouts, but I really enjoyed them in this curry. The roasting process mellowed out their flavor and made them nice and tender.


Aj-Junior Roper-Kinch
a-r@hotmail.com

This curry is a great way to get your daily dose of vegetables. The roasted cauliflower, Brussels sprouts, and potatoes are all packed with nutrients, and the curry sauce is a delicious way to add flavor and spice.


ALEEZA HAFEEZ
h_aleeza7@hotmail.fr

I made this curry for a dinner party and it was a huge success! Everyone loved the unique combination of roasted vegetables and curry spices. The dish was easy to make and very flavorful.


Shackiel Scott
s.s@yahoo.com

This curry was so full of flavor and had a great balance between spices and vegetables. I loved the roasted cauliflower, Brussels sprouts, and potatoes, and the curry sauce was rich and creamy. I served it over basmati rice and it was a hit with my f