Mushroom And Cauliflower Curry

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Mushroom And Cauliflower Curry
This warming vegetarian pasanda curry is the perfect way to end a day
  1. Turn the oven to 180 degrees.
  2. Boil a saucepan of water and add the rice to cook for 15 minutes.
  3. Put the cauliflower and butter nut squash on a baking tray and drizzle with oil, salt, pepper and sprinkle with turmeric. Shuffle the vegetables around so they are all coated.
  4. Roast in the middle of the oven for 20 mins turning half way through.
  5. In a large frying pan, heat the oil and cook the mushrooms till brown then add the ginger, garlic and pasanda spice. Cook for 2 minutes more continuously stirring. Add 100ml of water with the stock cube to the mushrooms and bring to the boil.
  6. Lower the heat and add the green beans, kale and raisins. Simmer for 8 mins until the beans are tender. Add the creme fraiche and salt and pepper as required.
  7. Pour the contents of the frying pan into the roasting tray and mix the cauliflower and squash with the other ingredients. Serve the rice and top with the curry and a sprinkle of almond flakes and coriander.