Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 2 large cauliflower, chopped
- 1tablespoons curry powder
- 1teaspoons olive oil
- 5tablespoons yoghurt
- 2tablespoons lemon juice
- 2tablespoons mango chutney
- 2 large spring onions, chopped
- 3tablespoons flaked almonds
- 3tablespoons coriander, fresh, chopped
Nutrition per serving
532kJ / 128Cal
532 Kilojoules or 128 Calories
6% of daily energy intake*
Protein
9.1grams
Fat
5.4grams
Carbs
11.0grams
Sugars
9.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
A vegetarian take on coronation chicken with curry roasted cauliflower and flaked almonds.
Instruction tip
Add a small handful of raisins for an extra pop of sweetness.
Method
Step 1 of 3
Pre-heat the oven to 180°C/160°C fan-forced. Toss the chopped cauliflower in olive oil and add the curry powder, mixing well to coat all florets. Roast for 20-25 minutes until slightly charred.
Step 2 of 3
Toast the flaked almonds in a saucepan over a medium high heat for 2 minutes, toss frequently so they don't burn.
Step 3 of 3
Whisk together yoghurt, lemon juice and mango chutney in a large bowl, add the spring onions and cauliflower and mix well. Scatter toasted almonds and fresh coriander on top and serve.
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