Roast Cauliflower & Kale Curry with Gram Flour Flatbreads

Delicious and healthy cauliflower and kale curry, a little tangy and creamy at the same time. Served with healthy gluten-free gram flour flatbreads.

roast-cauliflower-kale-curry-gram-flour-flatbreads 1

Time for another curry!

I used all my favourite spices for the base, then roasted and added in a whole cauliflower, including the stalks (which I roasted, then chopped up and added to the curry).

I can’t believe that I didn’t know about roasting the leaves of the cauliflower until relatively recently–what a missed opportunity to eat all that crunchy roasted goodness!

Roasting the cauliflower first adds a deliciously nutty flavour to the curry, which combines so well with the earthy kale and creamy coconut.

And you need some speedy flatbreads to scoop it up, of course? Again one of my classic recipes–quick gram flour pancake flatbreads which can be whipped up in minutes.

Add any extras to the flatbreads; coriander, more spices, spinach, etc..

I hope you enjoy! xx

roast-cauliflower-kale-curry-gram-flour-flatbreads 1a

Roast Cauliflower & Kale Curry with Gram Flour Flatbreads

Delicious and healthy cauliflower and kale curry, a little tangy and creamy at the same time. Served with healthy gluten-free gram flour flatbreads.
Prep time: 15 minutes
Cook time: 47 minutes
2 servings
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For the curry

  • 1 medium cauliflower including the leaves
  • 2 tbsp olive oil
  • 1 onion roughly chopped
  • 1 tsp turmeric
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp chilli flakes
  • 3 cloves garlic sliced
  • 1 knob ginger grated
  • 3 cups cherry tomatoes chopped in half
  • 2 cups water
  • 4 tbsp coconut yogurt or cream
  • 2 handfuls kale
  • 1 tsp sea salt
  • Twist black pepper

For the flatbreads

  • 1 cup gram flour
  • 1 cup water
  • 1 tsp apple cider vinegar
  • 1 tbsp olive oil or rapeseed
  • 1/2 tsp sea salt
  • 1 tbsp black sesame seeds optional


To make the curry

  • Remove the outer leaves of the cauliflower. Cut cauliflower up into florets, add everything to a large roasting pan.
  • Roast on 180c for 20 minutes, then turn. You can remove the leaves at this stage if they are cooked and crispy. If they’re not ready, monitor them and remove when done.
  • Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.
  • Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds, coriander and chilli flakes. Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
  • Add in the garlic and ginger and stir for another few minutes, then add in the cherry tomatoes.
  • Cook for a further 5-6 minutes, then add in the water, cauliflower, cauliflower stalks (chopped up) and kale. Simmer for 5 minutes.
  • Finally, season well and stir in the coconut yogurt.

To make the flatbreads

  • Preheat a nonstick frying pan with a little olive oil.
  • Add the ingredients to large bowl and mix until you get a think batter. Allow to sit for 10-15 minutes.
  • Spoon the mixture a 1/4 cup full at a time into the pan and fry for 1-2 minutes until the underside is firm. Carefully flip the pancakes and then cook for another minute until the pancakes are cooked through and slightly golden.
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Discuss this Recipe with Niki
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10 Responses

  1. Hi Niki,

    My boyfriend and I have made you Roast Cauliflower and Kale Curry tonight. Oh me, oh my, it was delicious. Thank you. Off to buy your book now. Keep well, stay safe!

  2. Tonight I made Gram flour flatbread and zucchini hummus. It was delish.

    I love your site and all your gorgeous tecipes. Have made quite a few already and always enjoy them.

    Thank you for all this super work you do.



  3. Made these flatbreads tonight to go with a lentil Dahl. Easily halved, easy to make and were great. Will try adding some additional spices next time. Thanks for the recipe! X

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