Cauliflower & Chickpea Curry
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Cauliflower & Chickpea Curry
Recipe By Courtney Roulston
Ingredients
1 whole cauliflower, leaves attached
3 tbsp Squeaky Gate extra virgin olive oil
1 brown onion, sliced
2 cloves garlic, finely chopped
1 tbsp ginger, finely chopped
1 long red chilli, half finely chopped, half sliced into rings
1 tsp Coles ground cumin
coriander
1 tsp Coles turmeric
1 tsp Coles garam masala
400 g can Coles crushed tomatoes
400 g can Coles chickpeas, drained
300 ml Coles canned coconut cream
1 tbsp lemon juice
¼ bunch fresh coriander to serve
¼ cup mint leaves to serve
Method
Preheat the oven to 190 degrees (C). Place the cauliflower upside down into a large pot of simmering water and leave to cook for 8 minutes. Carefully remove and place upright onto a lined oven tray. Drizzle with 1 tablespoon of the oil and season with a pinch of salt. Cover the cauliflower with foil and bake for 20 minutes. Remove the foil and continue to cook for 20 minutes, or until tender on the inside and golden on the outside.
Heat the remaining oil in a large frypan over a medium heat. Cook the onions for 4 - 5 minutes, or until starting to turn golden. Add in the garlic, ginger, half the chili and cook for 1 minute, or until fragrant. Mix in the dry spices and continue to cook for 1 - 2 minutes to release their oils.
Pour in the tinned tomatoes, chickpeas and ½ can of water. Bring up to a simmer then add in 250 ml of the coconut milk and season with a pinch of salt. Simmer for 5 minutes or until the sauce has thickened slightly. Remove from the heat and squeeze in the lemon juice.
Spoon the curry sauce on the base of a large platter and top with the whole roasted cauliflower. Cut the cauliflower into 4 large wedges then garnish with remaining coconut cream, sliced chilli, coriander and mint. Optional: serve with steamed rice.
