Roasted cauliflower & chicken curry

• vegetable oil↗2 tbsp tbsp
• red onion↗1

  sliced

• boneless, skinless chicken thighs↗4

  chopped

• garlic cloves↗3

  crushed or finely grated

• ginger↗thumb-sized piece of fresh thumb-sized piece of fresh

  peeled and finely grated

• garam masala↗2 tsp tsp
• ground cumin↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• chilli powder↗1-2 tsp tsp

  or to taste

• tomato purée↗1 tbsp tbsp
• soy sauce↗1 tbsp tbsp
• chopped tomatoes400g can 400g can
• coconut milk↗400g can 400g can
• corianderhandful of chopped

  handful of chopped

• cooked basmati rice, naan and/or poppadums, plus lime wedges↗

  to serve

• cauliflower↗1

  broken into florets, outer leaves finely sliced and core finely chopped

• vegetable oil↗2 tbsp
• ground cumin↗½ tsp
• ground coriander↗½ tsp
• ground turmeric↗½ tsp

Step-by-step instructions

1. 1

   Heat the oven to 200C/180C fan/gas 6. For the roasted cauliflower, tip the florets into a bowl, then drizzle over the oil. Scatter in the cumin, coriander and turmeric, and mix well to coat the cauliflower. Tip out onto a baking tray. Roast for 30-40 mins until the cauliflower is tender and beginning to char at the edges.

2. 2

   Meanwhile, for the curry base, heat the vegetable oil in a large pan over a medium-low heat and fry the onion, cauliflower leaves and core for 8-10 mins until softened but not golden. Stir in the chicken and turn the heat up to medium. Fry for 4-5 mins until the chicken is beginning to brown. Mix in the garlic and ginger, and cook for a couple of minutes until fragrant, then scatter in the spices and stir to combine. Cook for 1 min before mixing in the tomato purée and soy sauce followed by the tomatoes, plus a quarter of a can of water, and the coconut milk.

3. 3

   Bring the curry to a simmer and cook for 15-20 mins until the chicken is cooked through and the sauce has thickened a little. Once finished, you can either serve with the cauliflower mixed through, or divide this mixture between bowls and top with the roasted cauliflower and chopped coriander. Serve with cooked rice, naan or poppadums and lime wedges for squeezing over.