Recipe: Roasted Cauliflower Curry with Date, Almond and Coriander Sambal

Recipe: Roasted Cauliflower Curry with Date, Almond and Coriander Sambal

cauliflower curryThere’s nothing like a warm, home-made curry to keep things toasty in winter.

This delicious vegetarian curry created by the talented Katelyn Williams of The Kate Tin is an absolute winner, and makes a fantastic meat-free dish.

Serves 6


The Curry

  • 2 garlic cloves, peeled
  • 1 thumb-size piece of ginger, peeled and grated
  • 1 small onion, peeled and roughly chopped
  • 1 small red chilli, seeds removed
  • 1 tbsp fennel seeds
  • 1 tbsp yellow mustard seeds
  • 2 tbsp ground turmeric
  • 2 tbsp vegetable oil
  • 2 tbsp brown sugar
  • 2 medium cauliflowers cut into florets
  • 2 x 400ml cans of coconut milk

The Sambal

  • zest and juice of 1 lime
  • 1 red chilli, seeds removed, sliced
  • 100g Montagu dates, sliced
  • 100g Montagu almonds, toasted and chopped
  • 1 tbsp caster sugar
  • Handful fresh coriander, chopped plus extra to serve


  1. Preheat the oven to 180°C (conventional) or 160°C for fan-forced ovens.
  2. Place the garlic, ginger, onion, chilli, spices, oil and sugar in a food processor or blender and blend until smooth.
  3. In a large baking sheet, toss the cauliflower florets in the spice paste to coat then place in the oven to roast for 15-20 minutes or until golden.
  4. Add the coconut milk to the roasted cauliflower and stir to coat. Return to the oven for another 10 minutes.
  5. To make the sambal, combine the ingredients in a small bowl.
  6. Serve the curry with steamed basmati rice and the sambal on the side.