Cauliflower & Potato Korma Curry

If you want a real quick curry dish during the week then you can cheat a bit using a pre-made sauce. I use Cassia at Home as there's no crap in it and it's made locally. 

Ingredients for the roasted veges
Serves 2

• ½ cauliflower, cut into florets including the stems
• 3-4 small potatoes, cut into quarters (I leave skin on) or kumara would also work well
• 3 tbsp olive oil
• 1 tbsp Garam Masala
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• ½ tsp ground coriander
• ½ tsp ground cumin
• 2 tsp salt

Serve with brown or wild rice, naan and toasted cashews.

Instructions

1. Pre-heat the oven to 200ºC/400ºF. 
2. Combine all the ingredients for the roasted veges in a bowl and mix well. Add cauliflower & potato and leave to marinade for 10 minutes or longer if you have time.
3. Spread the spiced veges onto a lined baking sheet, sprinkle over some sea salt (or kelp), then place in the oven and roast for 30 minutes or until caramelised and fork tender. 
4. Pour the korma sauce into a saucepan and heat gently.
5. Then it's up to you how you serve it. If using rice, pop some on a plate, top with veges and pour over sauce. Enjoy!