Roasted Cauliflower & Okra Curry (Ve)
Updated: Aug 31, 2018
Serves 4-6 as a side dish
1 large head of cauliflower, broken into small florets (4cm/1 1/2 inches x 5 cm/2 inches)
175g packet of okra (with ends trimmed)
1 1/2 tablespoons lemon juice
1 teaspoon turmeric
1/2 teaspoon peeled and grated fresh ginger
1 teaspoon salt
1/4-1/2 teaspoon cayenne pepper
2 teaspoons ground coriander
2 tablespoons chopped fresh coriander leaves
4 tablespoons olive oil
1 teaspoon whole cumin seeds
Put the cauliflower florets and okra into a large glass bowl. Put 2 tablespoons of water in the base of the bowl, and cook in the microwave for 5 minutes. Take out and drain.
Combine the lemon juice, turmeric and ginger in a small bowl, then over the mixture over the vegetables. Add the salt, cayenne pepper, ground spices and fresh coriander and mix well. Set aside for 2 hours, tossing now and then.
Preheat the oven to 220C/gas mark 7.
Put the oil in a small frying pan and set over a medium-high heat. When hot, add the cumin seeds, let them sizzle for a few seconds, and then pour the spiced oil over the vegetables. Toss well.
Spread out the cauliflower and okra in a single layer in a large roasting tin. Place in the oven for 15 minutes, then turn the pieces and roast for another 10 minutes, or until lightly browned and cooked through.
Inspired by Madhur Jaffrey - Curry Easy Vegetarian