Description
A vibrant and nourishing curry made with roasted cauliflower and chickpeas, enveloped in a creamy coconut sauce with aromatic spices.
Ingredients
- 1 head of cauliflower, cut into florets
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 4 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 1 can of coconut milk
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, curry powder, cumin, paprika, salt, and pepper until well coated.
- Spread the cauliflower on a baking sheet and roast for about 25-30 minutes until golden and tender.
- Meanwhile, in a pot, heat a little olive oil over medium heat and sauté the onion until translucent.
- Add minced garlic and ginger, cooking for another minute.
- Incorporate chickpeas and coconut milk, allowing the mixture to simmer gently.
- Once the cauliflower is roasted, add it to the pot and stir to combine.
- Let it simmer for about 5-10 minutes to meld the flavors.
- Serve hot, garnished with fresh cilantro.
Notes
For variations, try adding greens like spinach before serving or swapping chickpeas for lentils. Adjust spices to your liking.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian