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Caramelised Roast Cauli Curry

Caramelised Roast Cauli Curry

Rating
4.5rating out of 5

(1435 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

By roasting the cauliflower rather than boiling, you caramelise its flavour into something milky, nutty and addictive. This is the base ingredient for our delicate vegetable curry which is naturally low G.I. and full of goodness. (Naturally gluten-free, but unsuitable for coeliacs).

Prep Time

35 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
1 brown onion
Puy-style-lentils
150g puy-style lentils
Sultanas
30g sultanas
Cauliflower
1 cauliflower
garlic-clove
2 garlic cloves
fresh-coriander
20g coriander
Greek-yoghurt
150g Greek-style yoghurt †
Cashew-nuts
1 bag of cashew nuts †
ground-coriander
2 tsp ground coriander
mild-curry-powder
2 tbsp curry powder
Carrot
1 carrot
vegetable stock cube (new5/18)
1 vegetable stock cube †
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • 150g puy-style lentils
  • 1 bag of sultanas (30g)
  • 1 cauliflower
  • 1 garlic clove
  • 20g coriander
  • 1 Greek-style yoghurt pot (150g)<span class="strong">†</span>
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 2 tsp ground coriander
  • 2 tbsp curry powder
  • 1 carrot
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 501 kJ
119 kcal
2483 kJ
589 kcal
Fat
of which saturates
3.8 g
1.5 g
18.6 g
7.4 g
Carbohydrate
of which sugars
14.7 g
5.8 g
72.8 g
28.6 g
Fibre 3 g 14.8 g
Protein 6.6 g 32.9 g
Salt 0.68 g 3.37 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
150g puy-style lentils
puy-style lentils
1 bag of sultanas (30g)
sultanas, sunflower oil
1 cauliflower
cauliflower(100%)
1 garlic clove
garlic
20g coriander
coriander(100%)
1 Greek-style yoghurt pot (150g)
Organic Greek style natural yoghurt (milk)100%
1 bag of cashew nuts (25g)
cashew (nut) 100%
2 tsp ground coriander
ground coriander
2 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
1 carrot
carrot
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
Allergens
  • Allergens highlighted by † (milk, nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Caramelised Roast Cauli Curry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

2 Caramelised Roast Cauli Curry

Rinse the puy-style lentils in a sieve under cold running water

Once rinsed, add them to a medium pot with 500ml [1L] cold water

Bring to the boil over a high heat and cook for 20-25 min or until tender

Once tender, drain and set aside

3 Caramelised Roast Cauli Curry

Meanwhile, cut the cauliflower from the stem into bite-sized pieces and add them to a baking tray 

Drizzle the cauliflower with vegetable oil and season generously with salt and pepper

Put the tray in the oven for 20 min or until the cauliflower is golden and crisp

4 Caramelised Roast Cauli Curry

Meanwhile, peel and finely slice the brown onion[s]

Peel and finely chop (or grate) the garlic 

Peel and cut the carrot[s] into quarters lengthways, then cut them into bite-sized pieces

5 Caramelised Roast Cauli Curry

Heat a large, wide-based pan (preferably non-stick) with a matching lid, with 2 tbsp [4 tbsp] vegetable oil over a medium heat

Once hot, add the sliced onion, curry powder and ground coriander

Cook for 2 min before adding the chopped garlic and carrots

Continue to cook for a further 4 min until starting to colour

6 Caramelised Roast Cauli Curry

Meanwhile, dissolve the vegetable stock cube[s] in 400ml [600ml] boiled water

Add the stock and sultanas to the pan, cover with a lid, and cook for 10 min

Meanwhile, add the cashew nuts to a separate baking tray or oven dish and place in the oven for 5 min or until starting to turn brown

7 Caramelised Roast Cauli Curry

Meanwhile, chop the coriander finely, including the stalks

Chop the toasted cashew nuts coarsely (allow them to cool slightly if they're too hot to handle!)

8

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Remove the vegetables from the heat and stir in the drained lentils, Greek-style yoghurt, chopped coriander and the roast cauliflower

Serve the vegetable curry and garnish with the toasted cashews

Enjoy!

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