Roasted Cauliflower and Chickpea Coconut Curry

Step by step

Method

1. 01

   Preheat oven to 200 degrees Celsius (400 F). Toss cauliflower florets with 15g of olive oil, 2g of salt, and 0.5g of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly browned.

2. 02

   While cauliflower roasts, prepare the sauce. Heat the remaining 15g of olive oil in a large pot or Dutch oven over medium heat. Add grated ginger and cook for 1 minute until fragrant.

3. 03

   Stir in ground turmeric, ground cumin, and ground coriander seed. Cook for another minute, stirring constantly, until aromatic.

4. 04

   Add diced tomato to the pot and cook for 5-7 minutes, stirring occasionally, until tomatoes soften and start to break down.

5. 05

   Pour in the coconut milk and rinsed, drained chickpea. Bring the mixture to a gentle simmer. Reduce heat to low, cover, and let it simmer for 10 minutes, allowing flavors to meld.

6. 06

   Meanwhile, cook the rice according to package instructions, using water or vegetable broth.

7. 07

   Once the cauliflower is roasted, add it to the curry pot. Stir gently to combine. Season with remaining salt and black pepper to taste. If the curry is too thick, add a splash of vegetable broth to reach desired consistency.

8. 08

   Serve the roasted cauliflower and chickpea coconut curry hot over cooked rice, garnished with fresh chopped cilantro.