On a mission to eat less meat? Tom Kerridge’s roasted cauliflower and chickpea coconut curry will be a new favourite. Enjoy with your choice of sides
Prep:20 mins
Serves 4
1 large cauliflower, cut into florets4 tbsp sunflower oil2 tbsp black mustard seeds1 tbsp cumin seeds6 cardamon pods, seeds only400g can chickpeas, drained2 onions, finely sliced5 garlic cloves, finely gratedthumb-sized piece of ginger, finely grated1 tsp ground cumin1 tbsp ground coriander2 tsp turmeric½ tsp chilli powder (optional)400g can coconut milk300ml vegetable stock (vegan, if needed)
STEP 1Heat the oven to 200C/180C fan/gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.STEP 2Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.STEP 3Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.
