Roast Cauliflower Curry

Pesto Princess © Cauliflower Curry

Hello #LoyalRoyals

Have you tried our Pesto Princess Butter Chicken Curry Sauce yet?

There’s no butter and no chicken in our recipe, so it’s perfect for plant-based diets. Plus, it’s super versatile, meaning you get to choose your veggies or protein of choice, simmer and serve.

Sending love & comfort food your way
HRH Kathleen

You’ll need

1 whole cauliflower, rinsed and cut into florets 
2 Tbsp olive oil 
Salt and pepper 
1 tub Pesto Princess Butter Chicken Curry Sauce 
1 cup frozen or fresh peas 
200–300 g paneer, cut into small cubes (You can make your own – we used this recipe to make ours – and, of course, if you are looking for a vegan alternative, try Tofu.) 
½ can coconut milk 
40 g cashews, toasted and salted (optional) 
Fresh chilli to serve (optional) 
Fresh coriander to serve (optional)

Top Tip: To stretch this meal further include 250 g baby or whole cubed potatoes and roast with the cauliflower.

Pesto Princess © Cauliflower Curry

How to

1. Toss the cauliflower and potatoes (if using) in olive oil and spread in a large baking tray. Season with salt and pepper and roast in a pre-heated oven at 180°C for approximately 20 minutes until golden and cooked through.

2. Once the cauliflower and potatoes are done, heat the Pesto Princess Butter Chicken Curry Sauce in a pot large enough to hold all the vegetables until it gently simmers. Add the peas, cauliflower, potatoes (if included) and coconut milk to the sauce. Stir to combine before adding the paneer (gently fold the paneer into the sauce as it breaks easily).

3. Serve warm, on jasmine rice or alongside a roti, topped with chopped cashews, fresh coriander and chilli.

Pesto Princess © Cauliflower Curry

Photography, Recipes and Styling by Michelle Parkin.


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