Roasted Cauliflower and Chickpea Curry
Ingredients
- Cauliflower
- Olive oil
- Salt
- Paprika
- Garlic powder
- 1/2 red onion
- 2-3 garlic cloves
- Cumin
- Curry powder
- Cinnamon
- Turmeric
- 1 tablespoon tomato purée
- 1/2 cup vegetable stock
- 1 heaped teaspoon vegetable stock powder or salt
- 1 can chickpeas
- 1/2 can chopped tomatoes
- 1/3 can coconut milk
- Spinach
Preparation
Cut the cauliflower into bite-size florets, toss in olive oil, salt, paprika, and garlic powder, and roast for about 30 minutes at 180°C until brown and crispy.
Meanwhile, fry half a red onion and 2-3 cloves of garlic in a deep pot until soft and translucent.
Add the spices: cumin, curry powder, cinnamon, paprika, and turmeric; fry until fragrant.
Add 1 tablespoon of tomato purée, 1/2 cup of vegetable stock, a heaped teaspoon of vegetable stock powder or salt, and a can of rinsed chickpeas; stir for 30 seconds.
Add half a can of chopped tomatoes, stir for a minute, then add 1/3 can of coconut milk.
Stir all together and let it bubble until it reduces a bit.
Mix in the roasted cauliflower and a few handfuls of spinach.
Serve with rice, pitta bread, or couscous.
Tips
The roasted cauliflower provides excellent texture and flavor to the curry.
This dish is a wholesome and warm dinner idea, especially suitable for winter.
