Roasted cauliflower & chickpea coconut curry

• large cauliflower↗1

  cut into florets

• sunflower oil↗4 tbsp tbsp
• black mustard seeds2 tbsp tbsp
• cumin seeds↗1 tbsp tbsp
• cardamon pods↗6

  seeds only

• can chickpeas↗400g g

  drained

• onions↗2

  finely sliced

• garlic cloves↗5

  finely grated

• thumb-sized piece of ginger

  finely grated

• ground cumin↗1 tsp tsp
• ground coriander↗1 tbsp tbsp
• turmeric↗2 tsp tsp
• chilli powder↗½ tsp tsp

  (optional)

• can coconut milk↗400g g
• vegetable stock↗300ml ml

  (vegan, if needed)

• lime↗1

  juiced

• handful of roughly chopped coriander
• green chilli↗1

  sliced (optional)

• cooked rice↗

  poppadums, naan or flatbreads

Step-by-step instructions

1. 1

   Heat 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.

2. 2

   Meanwhile, 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.

3. 3

   Pour 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.