Caribbean Curried Cauliflower with Black Beans & Coconut
A quick and easy veggie curry made with our Caribbean Creations seasoning. Roasting the cauliflower brings out a caramelised sweetness and it’s delicious in this spicy curry with the earthy black beans and spinach. Our easy to make roti are a delicious accompaniment or try with our coconut rice. Add some toasted coconut flakes as garnish for some added texture if you like.
Method
Preheat oven to 220C/200Cfan
Put the cauliflower florets on to a baking tray and drizzle with oil. Sprinkle over 1 tbsp of the curry powder and season with salt and pepper. Toss to coat and spread out in a single layer. Roast for 15 minutes. Turnover and roast for another 5-10 minutes until tender and golden brown.
Heat 1 tbsp of oil in a deep-sided frying pan over a medium heat and add the onion, garlic and ginger. Cook for4- 6 minutes until softened. Add the remaining curry powder, turmeric and 50ml of the water and cook for 1 minute. Add the beans, remaining water and the coconut milk and bring to the boil. Reduce the heat and simmer for 5-6 minutes. Add half the roasted cauliflower and cook for another minute or two. Stir in the spinach a handful at a time until wilted. Check for seasoning.
To serve ladle into bowls and top with the remaining roasted cauliflower and scatter over the coriander. Serve with lime wedges for squeezing and roti on the side.
*our Caribbean Creations range is available now from selected Tesco stores.
Ingredients
- 1 medium cauliflower, broken into florets
- oil, for drizzling
- 1 x sachet of Ainsley Caribbean Curry Seasoning*
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 4cm root ginger, peeled and grated
- ¼ tsp turmeric (optional)
- 150ml of water
- 1 x 400g tin black beans, drained and rinsed
- 1 x 400g tin of coconut milk
- 80g baby spinach leaves
- 1 tbsp chopped coriander
- 1 lime, cut into wedges for squeezing
- To Serve
- Roti made with our Caribbean Creations Traditional Roti Mix