I developed this recipe whilst doing my end of month challenge when I planned meals based around the ingredients we had in the fridge that needed using up and supplementing them with food from the freezer and store cupboard. There was no shopping allowed. This roast cauliflower and chickpea curry uses frozen cauliflower, a tin of chickpeas, a tin of tomatoes and some curry paste.
You could also make it with fresh cauliflower, be sure to roast the leaves and stalks as well as the florets.
Eats well as a main course with plain rice or chapattis or you could have it as a side dish to accompany other curries, it goes particularly well with lamb.
Serves 3-4 as a main course
|Ingredients||Equipment to have ready|
|1/2 bag frozen cauliflower||Chopping board|
|2 tbsp sunflower or vegetable oil||Sharp knife|
|1 small onion finely chopped||Fine grater|
|2 cloves garlic crushed or grated||Baking tray|
|Thumb sized piece of ginger grated||Large saucepan with a lid|
|1/4 jar Rogan Josh curry paste (I use Pataks)|
|1 tin tomatoes|
|1/2 tin water|
|1 tin chickpeas|
|5 cubes of frozen spinach (optional)|
|Chopped fresh coriander to serve (optional)|
- Preheat the oven to 200C.
- Place the cauliflower florets on a baking tray and roast in the oven for around 20-25 minutes until nicely browned.
- Heat a pan on a medium heat and add the oil. Tip in the onion and cook until soft and brown.
- Add the garlic and ginger and cook for a few minutes, stirring so as not to let them burn and turn bitter, until you can no longer smell the raw garlic and ginger fumes.
- Spoon in the curry paste and cook out for a few minutes, stirring all the time so it doesn’t stick.
- Next pour in the tinned tomatoes and water and mix well to combine.
- Tip in the chickpeas and roasted cauliflower and allow to simmer with the lid on over a low heat for around 30 minutes. Stir occasionally and add more water if needed.
- Once cooked stir in the spinach cubes, if using, and cook just until defrosted.
- Sprinkle over the coriander before serving.