Roasted Cauliflower Curry

Charmaine Lu -
  • 1 cauliflower, cut into florets
  • 4 tbsp oil
  • 2 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 6 cardamoms, seeds only
  • 400g tin of chickpeas, drained
  • 2 sliced onions
  • 5 grated garlic cloves
  • Thumb-sized piece of ginger, grated
  • 1 tsp ground cumin
  • 1 tbsp ground coriander
  • 2 tsp turmeric
  • ½ tsp chilli powder
  • 400g tin of coconut milk
  • 300ml veg stock
  • Preheat the oven to 200C. Tip the cauliflower, mustard seeds, cumin seeds, cardamom, chickpeas and 1 tbsp of oil in a bowl. Season and mix together, then spread on a roasting tray and roast for 20 mins, tossing halfway through. Meanwhile, fry the onions in the remaining oil for 10 mins, or until golden. Tip in the ginger, spices and garlic, and cook for 4 mins.
  • Pour the coconut milk into the pan with the onions, stir in the stock and simmer for 5 mins. Tip in the roasted cauliflower and chickpeas, simmer for 5 mins more, then scatter with coriander and chilli and serve with flatbreads.
1 hr
4 serving