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Ingredients
Method
- 1 cauliflower, cut into florets
- 4 tbsp oil
- 2 tbsp mustard seeds
- 1 tbsp cumin seeds
- 6 cardamom pods, seeds only
- 400g tin of chickpeas, drained
- 2 sliced onions
- 5 crushed garlic cloves
- Thumb-sized piece of ginger, grated
- 1 tsp ground cumin
- 1 tbsp ground coriander
- ½ tsp chilli powder
- 2 tsp turmeric
- 300ml veg stock
- 400g tin of coconut milk
- Preheat the oven to 200C. Mix the cauliflower, 1 tbsp of oil, the mustard, cumin and cardamom seeds and the chickpeas in a large bowl. Season well, toss together, then spread on a roasting tray and roast for 20 mins. Toss halfway through. Meanwhile, fry the onions with a pinch of salt in the remaining oil for 15 mins. Tip in the ginger, garlic and remaining spices and cook for 3 mins more.
- Pour the coconut milk and stock into the pan with the onions. Bring to a simmer, then add the roast cauliflower mixture. Simmer for 5 mins, then serve topped with chopped coriander and chilli, alongside some flatbreads or whatever else you fancy.
45 mins
4 serving
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