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Cauliflower curry traybake

Cauliflower curry traybake

Use lime juice as an alternative to tamarind paste.

  • Serves 4
  • Less than 1 hour


  • 1 packet (500g) baby potatoes, halved
  • 1 packet (300g) cauliflower florets
  • Glug vegetable oil
  • 2 tsp (10ml) garam masala
  • 2 tsp (10ml) curry powder
  • Salt and milled pepper
  • 1 can (400ml) coconut milk
  • 2 Tbsp (30ml) tamarind paste
  • Handful fresh coriander, chopped, plus extra for serving
  • 1 packet (300g) fine green beans, steamed
  • 1 punnet (15g) pea shoots, for serving (optional)
  • Cooked basmati rice, for serving (optional)


  1. Preheat oven to 180°C.
  2. Toss potatoes and cauliflower with oil, spices and seasoning and place on a roasting tray.
  3. Roast for 20-35 minutes, or until tender.
  4. Stir through coconut milk, tamarind and coriander and roast for 10 minutes more.
  5. Scatter with green beans and pea shoots, if using, and serve with rice, if you like.
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