Roasted cauliflower & chickpea coconut curry
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This is one of my go to weeknight dinners because it comes together in just 45 minutes and feels so much more impressive than it actually is. Roasting the cauliflower gives it this wonderful caramelized sweetness that balances beautifully with the warm spices and creamy coconut sauce. Chickpeas are brilliant here not only because they're incredibly affordable and convenient from a tin, but they're also packed with fibre and plant based protein, making this dish really satisfying and nourishing. The beauty of this curry is that most of the ingredients are probably already in your cupboard, so it's perfect for those nights when you haven't planned ahead. Serve it with rice and poppadums for a complete meal that tastes like you've spent all day cooking.
Ella x
Ingredients
- 1 largecauliflower cut into florets
- 4 tbspsunflower oil
- 2 tbspblack mustard seeds
- 1 tbspcumin seeds
- 16 cardamon pods seeds only
- 400 gcan chickpeas drained
- 12 onions finely sliced
- 15 garlic cloves finely grated
- 1thumb-sized piece of ginger finely grated
- 1 tspground cumin
- 1 tbspground coriander
- 2 tspturmeric
- ½ tspchilli powder(optional)
- 400 gcan coconut milk
- 300 mlvegetable stock(vegan, if needed)
- 11 lime juiced
- 1 handfulof roughly chopped coriander
- 11 green chilli sliced(optional)
- 1cooked rice poppadums(naan or flatbreads)
Detail level
Instructions
- 1
Heat the oven to 200C/180C fan/gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.
- 2
Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.
- 3
Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.
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