Roasted Cauliflower Chickpea Curry
Nutrition per serving
Ingredients
- 1 large cauliflower, cut into florets (about 800g)
- 1 can (400g) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground turmeric
- 1 tsp ground cumin
- Salt and black pepper to taste
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 2 tsp curry powder
- 1/2 tsp chili powder (optional)
- 1 can (400ml) light coconut milk
- 200ml vegetable stock
- 100g fresh spinach
- 2 tbsp fresh cilantro, chopped
- 1 lime, cut into wedges
- Cooked brown rice, to serve
Instructions
Preheat the oven to 220°C (425°F). Toss the cauliflower florets and chickpeas with olive oil, turmeric, cumin, salt and pepper on a large baking tray.
Roast 25 minutes, turning halfway, until the cauliflower is caramelized at the edges.
Meanwhile, heat a drizzle of oil in a large pot over medium heat. Sauté the onion 5 minutes until soft.
Add the garlic, ginger, tomato paste, curry powder and chili powder. Cook 1 minute, stirring, until fragrant.
Pour in the coconut milk and vegetable stock. Bring to a gentle simmer.
Add the roasted cauliflower and chickpeas to the pot and simmer 10 minutes.
Stir in the spinach and let it wilt, 2 minutes.
Serve over brown rice with fresh cilantro and lime wedges.
This cozy roasted cauliflower chickpea curry turns simple pantry staples into a warming, spice-loaded dinner. Caramelized cauliflower florets and creamy chickpeas simmer in a fragrant coconut-tomato curry with turmeric, cumin and ginger. Each serving packs 10 grams of fiber, and it tastes even better the next day.
