Roasted Cauliflower and Chickpea Coconut Curry

Name: Roasted Cauliflower and Chickpea Coconut Curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 large head cauliflower florets; 400 g chickpeas, drained; 2 onions, finely sliced; 5 cloves garlic, finely grated; 1 thumb-sized piece of ginger, finely grated; 400 g coconut milk; 300 ml vegetable stock; 4 tbsp sunflower oil; 2 tbsp black mustard seeds; 1 tbsp cumin seeds; 6 pods cardamom pod seeds; 1 tsp ground cumin; 1 tbsp ground coriander; 2 tsp turmeric; 1/2 tsp chilli powder; 1 lime juice; 1 handful coriander, roughly chopped; 1 green chilli, sliced; cooked rice, poppadums, naan, or flatbreads

This roasted cauliflower and chickpea coconut curry is rich, fragrant, and deeply satisfying. Roasting the cauliflower first adds caramelized flavor and keeps it pleasantly firm, while the creamy coconut sauce brings everything together for an easy vegetarian dinner.

Servings4 Portions

Prep Time20 Mins

Cook Time45 Mins

Difficulty

Easy

Ingredients

cauliflower florets
1 large head
chickpeas, drained
400 g
onions, finely sliced
2
garlic, finely grated
5 cloves
thumb-sized piece of ginger, finely grated
1
coconut milk
400 g
vegetable stock
300 ml
sunflower oil
4 tbsp
black mustard seeds
2 tbsp
cumin seeds
1 tbsp
cardamom pod seeds
6 pods
ground cumin
1 tsp
ground coriander
1 tbsp
turmeric
2 tsp
chilli powder
0.5 tsp
lime juice
1
coriander, roughly chopped
1 handful
green chilli, sliced
1
cooked rice, poppadums, naan, or flatbreads

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. In a large bowl, toss the cauliflower florets and drained chickpeas with 1 tbsp sunflower oil, black mustard seeds, cumin seeds, and the seeds from the cardamom pods. Season well with salt and black pepper, then spread everything out on a large baking tray.

Roast for 20 minutes, turning halfway through, until the cauliflower is lightly charred at the edges and just tender, and the chickpeas are slightly crisp.

While the cauliflower roasts, heat the remaining 3 tbsp sunflower oil in a wide saucepan or wok over medium heat. Add the sliced onions with a small pinch of salt and cook for 10 to 15 minutes, stirring often, until soft and golden.

Stir in the grated garlic, grated ginger, ground cumin, ground coriander, turmeric, and chilli powder. Cook for 2 to 3 minutes, stirring constantly, until the spices smell fragrant and the mixture darkens slightly.