Cauliflower Butter Masala
The perfect weeknight staple you’ll come back to over and over!
A nourishing curry packed full of cauliflower, potato, chickpeas and kale, this cauliflower butter masala will help you to kick your week off right with a healthy dinner plus leftovers to boot!
Eat more vegetables with this healthy, plant-based curry!
Vegetable curries are always my go-to when I want a no-fuss and nourishing meal that’s packed full of veg. Everything in this gorgeous Cauliflower Butter Masala works together in perfect harmony to deliver plant-based protein, energy, fibre, vitamins + minerals, and flavour to the max. Here are the heroes of this healthy curry:
Roasted Cauliflower
Roasted cauliflower is hands-down my favourite vegetable to add to basically anything. It brings a wonderful depth of flavour that’s almost nutty and so so good. It adds variety to our veg intake, and delivers important vitamins and minerals to support our health and wellbeing.
Potato
Potato is a source of vitamins, minerals and the essential macronutrient we all need: carbohydrate! Carbohydrates are an important source of energy for our whole body, especially our brain. The humble potato is cheap as chips and easy to cook, making it a great addition to this curry. (If you’re not a fan of white potatoes, sweet potatoes are a great lower-GI alternative.)
Chickpeas
Speaking of cheap chips, how good are tinned chickpeas?! These affordable legumes (sometimes called garbanzo beans) are a quick and accessible source of plant protein to add to your curry to make it super nourishing. Just like the vegetables above, chickpeas are a source of dietary fibre. We need adequate fibre in our diet to keep our gut moving along happily, and this veg curry is fantastic for that!
Kale
Dark leafy greens are the superheroes of the veg world (IMHO). They’re packed full of antioxidants that reduce inflammation in the body and support our overall health. I know kale can be polarising, so if you’re not a kale convert like me you can always swap it out for spinach, but trust me on this - shredded kale stirred through a warm curry is utterly delish. Kale holds up beautifully in the rich curry, and won’t wilt away sadly like spinach can. Trust me - kale is a keeper!
Serving Suggestions
I love serving this curry with quinoa, brown rice or toasted flatbread.
For an extra protein boost, you can always add in some tofu or chicken.
I’ve used my favourite butter chicken-style curry paste for this recipe, but any curry paste will work well!
More Healthy Recipe Ideas
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More Healthy Recipe Ideas 〰️
Cauliflower Butter Masala
Ingredients
- 1 head of cauliflower
- 1 tin (400g) chickpeas
- 3 medium-sized potatoes
- half a bunch kale
- 1 packet butter chicken curry paste
- 400mL coconut milk
- Rice bran or vegetable oil
- Rice or quinoa
- Flatbread, optional
Instructions
- Preheat the oven to 200C.
- To roast the cauliflower, remove the florets from the core and cut into evenly-sized pieces. Spread the cauliflower pieces across a large baking tray and drizzle with rice bran oil. Toss the cauliflower pieces until well-coated.
- Roast the cauliflower until golden, 30-40 minutes.
- While the cauliflower is roasting, prepare the other ingredients.
- Tear the kale from the stem by inverting the stem and pulling down in one swift motion to detach the kale leaf. Wash the kale leaves thoroughly. Shred the kale and set aside.
- Cut the potatoes into evenly-sized chunks. Set aside.
- Drain the chickpeas and rinse under cold water. Set aside.
- Choose a large saucepan with tall sides and place onto a medium heat. Pour the curry paste into the pot and cook until fragrant, 2-3 minutes.
- Add the coconut milk and stir to combine. Add the potatoes and chickpeas, then cover with a lid. Simmer until the potatoes are cooked through, 10-12 minutes.
- Stir through the roasted cauliflower and the shredded kale.
- Serve with rice or quinoa.
