Chef Tse: Roasted Cauliflower Curry
Roasted Cauliflower Curry
For the curry paste
Preheat oven to 450 degrees. Place all vegetables into a large bowl and add olive oil, salt and pepper. Toss to coat. Pour vegetables onto rimmed baking sheet into a single layer and roast in the oven 10 minutes. Stir vegetables and roast another 7 to 10 minutes until vegetables begin to brown and are tender when pierced with a knife.
Measure out 3 tablespoons curry paste and reserve remaining paste for another use. (Paste can be frozen for up to 3 months.) Heat paste in a large skillet over medium high heat. Add vegetables and toss until vegetables are evenly coated with paste. Remove skillet from heat and add yogurt and cilantro. Toss to coat. Serve hot.