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Roasted cauliflower curry in a white serving dish

Roasted Cauliflower and Chickpea Curry

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Course Dinner, Main Course
Cuisine Indian-inspired

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.
Keyword Cheap, Cheap Meal, Dairy Free, Healthy, Thrifty, Vegan