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hagocpanna
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To start, preheat your oven to 200°C. add your cauliflower florets to a baking tray along with 1 tbsp jamaican curry powder, a drizzle of oil & salt. make sure everything's coated evenly then roast for 20-25 minutes until tender & golden
Meanwhile, make the curry. fry the onion until it begins to soften then add the garlic, ginger & scotch bonnet & cook until fragrant
Add the remaining curry powder along with the allspice & thyme then toast off until aromatic. stir in the tomato paste then add the chickpeas & stir to coat
Stir in the coconut milk & a splash of water as needed to loosen then simmer until the flavours have combined
Serve topped with the roasted cauliflower, an extra drizzle of coconut milk & the spring onion greens