How to Make Roasted Cauliflower and Pomegranate Curry with Coconut Milk

Simple Summary

This vibrant Roasted Cauliflower and Pomegranate Curry combines the earthy flavors of roasted cauliflower with the sweet-tart pop of pomegranate seeds, all enveloped in a rich, aromatic curry sauce.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

• 1 large head of cauliflower (about 2 lbs), cut into florets
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can coconut milk
• 1/2 cup vegetable broth
• 1 cup fresh pomegranate seeds
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Preheat the oven to 425°F (220°C).

2. In a large bowl, toss cauliflower florets with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden brown and tender.

3. While the cauliflower is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.

4. Add the chopped onion and cook for 5-7 minutes until softened and translucent.

5. Add minced garlic and grated ginger, cooking for another minute until fragrant.

6. Stir in curry powder, cumin, and cayenne pepper. Toast the spices for 30 seconds until aromatic.

7. Add diced tomatoes, coconut milk, and vegetable broth. Bring to a simmer and cook for 10 minutes, stirring occasionally.

8. Once the cauliflower is roasted, add it to the curry sauce and gently stir to coat.

9. Simmer for an additional 5 minutes to allow the flavors to meld.

10. Remove from heat and stir in half of the pomegranate seeds, cilantro, and lime juice.

11. Taste and adjust seasoning with salt and pepper if needed.

12. Serve hot, garnished with the remaining pomegranate seeds and cilantro.

Chef's Notes

• For a spicier curry, increase the amount of cayenne pepper or add a finely chopped fresh chili pepper with the onions.
• To make this dish vegan, ensure your curry powder doesn't contain any animal products.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed to thin the sauce.
• If pomegranate seeds are not available, you can substitute with dried cranberries or raisins for a similar sweet-tart flavor.

Nutritional Info

Per serving (approximate):

• Calories: 380
• Protein: 8g
• Fat: 28g (mostly healthy fats from coconut milk and olive oil)
• Carbohydrates: 30g
• Fiber: 8g
• Rich in vitamins C and K from cauliflower
• Good source of antioxidants from pomegranate seeds

Serving Suggestions

• Serve over steamed basmati rice or with warm naan bread for a complete meal.
• Pair with a crisp white wine like Riesling or a light beer to complement the curry flavors.
• For a refreshing side, serve with a simple cucumber and mint raita.
• Garnish with a dollop of plain Greek yogurt for added creaminess and to balance the heat.
• This dish is perfect for a vegetarian dinner party or as a comforting weeknight meal.