Roasted cauliflower & chickpea coconut curry
On a mission to eat less meat? Tom Kerridge's roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1large cauliflower, cut into florets
- 4tbsp sunflower oil
- 2tbsp black mustard seeds
- 1tbsp cumin seeds
- 6cardamon pods, seeds only
- 400g can chickpeas, drained
- 2onions, finely sliced
- 5garlic cloves, finely grated
- thumb-sized piece of ginger, finely grated
- 1tsp ground cumin
- 1tbsp ground coriander
- 2tsp turmeric
- ½tsp chilli powder (optional)
- 400g can coconut milk
- 300ml vegetable stock (vegan, if needed)
- 1lime, juiced
- handful of roughly chopped coriander
- 1green chilli, sliced (optional)
- cooked rice poppadums, naan or flatbreads
Instructions
Step 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.Step 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.Step 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.