Indian Roasted Cauliflower Curry
with Brown Rice
- Gluten
- Wheat
- May contain traces of allergens
This delightful curry will knock your socks off with its ease and taste. The Mumbai spice blend is mild yet flavourful, and it works perfectly with the roasted cauliflower, capsicum and greens to make a mouth-watering meal that's packed with veggie goodness.
Ingredients
1 portion
cauliflower
1 packet
brown rice
1
brown onion
2 clove
garlic
1
capsicum
1 bag
baby spinach leaves
1 bag
coriander
1 sachet
brown mustard seeds
(Contains: Gluten, Wheat;)
1 tin
coconut milk
2 sachet
Mumbai spice blend
Not included in your delivery
olive oil
20 g
plant-based butter (for the sauce)
1 tsp
brown sugar
½ tsp
salt
1.5 cup
water
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into small florets. Place on a lined oven tray. Sprinkle with 1/2 the Mumbai spice blend, drizzle with olive oil and season with salt and pepper. Toss to coat, then roast until just tender and golden, 15-20 minutes.
While the cauliflower is roasting, bring the brown rice and the water to the boil over a high heat in a medium saucepan. Reduce the heat to medium and simmer, uncovered, until the rice is soft, 25-30 minutes. Drain and return to the saucepan. TIP: The rice will finish cooking in its own steam so don't peek!
While the rice is cooking, thinly slice the brown onion. Finely grate the garlic. Cut the capsicum into bite-sized chunks. Roughly chop the baby spinach leaves.
Heat a large frying pan over medium-high heat. Add the plant-based butter, a drizzle of olive oil, onion and capsicum and cook until softened, 3-5 minutes. Add the brown mustard seeds, garlic and the remaining Mumbai spice blend and cook until fragrant, 1-2 minutes.
Add the coconut milk, brown sugar and the salt to the pan and stir to combine. Simmer until thickened slightly, 3-4 minutes. Stir through the roasted cauliflower and chopped spinach until just wilted, 1 minute. Season to taste. TIP: Add a dash of water if you prefer a looser curry!
Roughly chop the coriander. Divide the brown rice between bowls and top with the Indian roasted cauliflower curry. Sprinkle with the coriander.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many found it surprisingly flavourful and delicious, though some felt it needed more spice or a flavour boost.
- Ease of prep: Generally easy to make, but some found the rice cooking instructions confusing or inaccurate.
- Suggestions: Several added protein like chickpeas or tofu. Some recommended including lemon juice or mango chutney to enhance flavour.
- Leftovers: A few noted it wasn't as nice the next day, while others enjoyed it as leftovers.
- Texture: Roasted cauliflower was a hit for many, though some preferred it steamed or found the dish needed more substance.
