Cooked - Roasted Cauliflower & Chickpea Coconut Curry

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Roasted Cauliflower & Chickpea Coconut Curry

4.0

1 large cauliflower cut into florets

4 tbsp sunflower oil

2 tbsp black mustard seeds

1 tbsp cumin seeds

6 cardamon pods seeds only

400g can chickpeas drained

2 onions finely sliced

5 garlic cloves finely grated

Thumb-sized piece of ginger finely grated

1 tsp ground cumin

1 tbsp ground coriander

2 tsp turmeric

½ tsp chilli powder (optional)

400g can coconut milk

300ml vegetable stock (vegan, if needed)

1 lime juiced

Handful of roughly chopped coriander

1 green chilli sliced (optional)

Cooked rice poppadums, naan or flatbreads

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.
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.
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.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created last week

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