Creamy Coconut Roast Cauliflower & Chickpea Curry
Delicious roast cauliflower in a creamy coconut sauce with added chickpeas. This is one the whole family will love. Serve with rice and flatbreads. Yum!
Ingredients
- 1 small cauliflower chopped into small florets
- 2 tbsp olive oil
- Pinch sea salt
For the curry
- 1 large onion chopped roughly
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp cinnamon
- 1 tsp ground cardamon
- 1 tsp fennel seeds
- 1/2 –1 tsp chilli flakes
- 4 garlic cloves sliced
- 1 thumb ginger grated
- 1 can coconut milk
- 1 can chickpeas drained
- 2 big handfuls of cherry tomatoes sliced
- Sea salt
Topping
- Coriander
Serve with
- Gram flour crepes
Instructions
To roast the cauliflower
- Pre heat your oven to 180c
- Add the cauliflower to a roasting tray, then toss to coat them in olive oil and salt. Roast for approx 35- 40 minutes until crispy on the outside.
To make the curry
- Add the oil to a large frying pan and heat to a medium heat. Add the cumin seeds until they pop, then add in the remaining spices.
- Stir for a few seconds, then add in the onion. Fry for approx 8-10 minutes until soft and browning.
- Add in the garlic and ginger and stir for another few minutes, then add in the coconut milk.
- Simmer for 5 minutes, then add in the roast cauliflower chickpeas, and cherry tomatoes.
- Cook for a further 2-3 minutes until the tomatoes have broken down just a little.
- Season well, and serve with gram flour crepes
Notes
2-4 servings