Roast Cauliflower Curry

Charmaine Lu -
  • 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