Name: Roasted cauliflower & chickpea coconut curry
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 large cauliflower cut into florets; 4 tbsp sunflower oil; 2 tbsp black mustard seeds; 1 tbsp cumin seeds; 6 cardamon pods seeds only; 400g can chickpeas drained; 2 onions finely sliced; 5 garlic cloves finely grated; thumb-sized piece of ginger finely grated; 1 tsp ground cumin; 1 tbsp ground coriander; 2 tsp turmeric; ½ tsp chilli powder (optional); 400g can coconut milk; 300ml vegetable stock (vegan, if needed); 1 lime juiced; handful of roughly chopped coriander; 1 green chilli sliced (optional); cooked rice poppadums, naan or flatbreads

Roasted cauliflower & chickpea coconut curry

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

1 hr 5 min total 20 min prep 45 min cook 4 463 cal

Instructions

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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 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 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.