Roasted Cauliflower and Chickpea Curry
This easy gluten free and vegan curry uses roasted cauliflower, peppers and chickpeas for a vibrant dish with lots of different textures. Smothered in a tomato and coconut sauce and topped with crunchy cashew nuts.
Servings: 4
Ingredients
- 1 large head of cauliflower
- 1 red pepper
- 1 yellow pepper
- 1 x 400g tin chickpeas drained
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- 1 tsp cumin seeds
For the sauce:
- 1 tbsp olive oil
- 1 onion sliced
- 1 red chilli deseeded and finely chopped
- 2 tsp chopped garlic
- 1 tsp ginger paste
- 1 tbsp curry powder
- 1 tsp garam masala
- 300 ml gluten free vegetable stock
- 2 tbsp tomato puree
- 200 ml light coconut milk
To serve:
- Basmati rice
- 100 g cashew nut pieces
- Fresh coriander chopped
Instructions
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Remove the leaves from the cauliflower, slice them thinly and place to one side. Cut the cauliflower into small florets. Chop the peppers into rough, 1-2 inch chunks.
- Add the cauliflower, florets (not the leaves) peppers and drained chickpeas to a large baking tray. Drizzle with the olive oil sprinkle over the salt and cumin seeds then mix well using your hands or a spoon so that the veg is coated. Roast in the oven for 25-30 minutes, turning half way.
- While the veg is roasting, make the sauce. Place a large pan on a medium heat and add the olive oil. Once hot, add the onions and fry on low-medium for 8-10 minutes until the onions have softened.
- Add the sliced cauliflower leaves, chilli, garlic and ginger paste and fry for another 2-3 minutes. Add the curry powder and garam masala and mix, frying for another 30 seconds.
- Pour in the veg stock and coconut milk and add the tomato puree. Mix well, bring to the boil then turn down to low. Simmer, uncovered, for approx 8-10 minutes until the sauce has thickened a little.
- Once the veg has finished cooking, add to the sauce and mix well to coat. Remove from the heat and serve hot with basmati rice, sprinkled with the cashew nut pieces and chopped coriander.
Notes
- Any leftover curry can be stored in the fridge for 2-3 days or cooled completely and then frozen. Reheat thoroughly in the microwave, oven, or on the hob.
- Not a big spice fan? This curry shouldn't be too firey, but ensure you use a mild curry powder. You can also use half a red chilli if a whole one is too much. Serve with dollops of yoghurt (or coconut yoghurt) to bring down the spice a little.
Nutrition
Serving: 1g | Calories: 693kcal | Carbohydrates: 74g | Protein: 29g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 21g | Cholesterol: 25mg | Sodium: 1496mg | Fiber: 16g | Sugar: 15g
