The slightly charred, sweet and spicy cauliflower florets in this are absolutely delicious. The chickpeas provide texture and protein, all brought together by the tomatoes. Roasted cauliflower and chickpea curry is healthy and high in fibre and antioxidants. Lovely with rice and some mango chutney and yoghurt on the side.
This recipe is super simple to make, the only thing you have to chop is the cauliflower. No standing over the stove stirring either, because this is another roasting tin recipe, so the oven does all the work.
Note on the ingredients for Roasted Cauliflower and Chickpea Curry
- Cauliflower Make sure the caluflower is really fresh and remove any parts with brown speckles.
- Rapeseed Oil I prefer to use Cold Pressed Rapeseed Oil, but it’s perfectly fine to use sunflower oil, vegetable oil, or other high-smoke point flavourless oil.
- Cinnamon I always prefer to use the ‘True Cinnamon’ which is Ceylon (not Cassia) because it tastes better.
- Spinach If using fresh, stir well into the hot curry until it has all covered in sauce and return to the oven. If using frozen spinach, squeeze out the liquid and stir well to evenly distribute the spinach in the curry.
What to serve with Roasted Cauliflower and Chickpea Curry
- Basmati rice or healthy grains
- Mango Chutney such as Geetas Premium Mango Chutney. I have been buying this for years as it is delicious, and I recently picked some up in Aldi’s middle aisle for £1.50.
- Natural yoghurt or coconut yoghurt.
INGREDIENTS
- 1 Head of Cauliflower, cut into small florets
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- Good pinch of Chilli Flakes
- 2 tbsp Cold-Pressed Rapeseed Oil
- 1 Can of Chopped Tomatoes
- 1 Can of Chickpeas, drained and rinsed
- Spinach frozen or fresh
- 1 tsp Sea salt
INSTRUCTIONS
- Preheat the oven to 200℃
- Mix the spices, salt, and oil together thoroughly.
- Put the cauliflower florets into a large roasting dish. Drizzle to spice mixture on to the cauliflower, and mix trying to cover as much of the cauliflower as possible.Arrange the cauliflower in in one layer. And roast in the oven for 20 minutes
- Remove from the oven and add the tinned tomatoes, 200 ml of water, the chickpeas, and a pinch of sugar, and stir. Return to the oven for 10 minutes.
- Stir in the spinach and return to the oven for 5 more minutes.
- Serve with rice and maybe some mango chutney.
Roasted Cauliflower and Chickpea Curry
Ingredients
- 1 Head of Cauliflower, cut into small florets
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1/2 tsp Cinnamon
- Good pinch of Chilli Flakes
- 2 tbsp Cold-Pressed Rapeseed Oil
- 1 Can of Chopped Tomatoes
- 1 Can of Chickpeas, drained and rinsed
- Spinach frozen or fresh
- 1 tsp Sea salt
Instructions
- Preheat the oven to 200℃
- Mix the spices, salt, and oil together thoroughly.
- Put the cauliflower florets into a large roasting dish. Drizzle to spice mixture on to the cauliflower, and mix trying to cover as much of the cauliflower as possible.Arrange the cauliflower in in one layer. And roast in the oven for 20 minutes
- Remove from the oven and add the tinned tomatoes, 200 ml of water, the chickpeas, and a pinch of sugar, and stir. Return to the oven for 10 minutes.
- Stir in the spinach and return to the oven for 5 more minutes.
- Serve with rice and maybe some mango chutney.