Baked cauliflower and chickpea curry
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.05 per serve
(at time of publication)
Full ingredients list:
1/2 medium cauliflower, trimmed, cut into florets
2 x 200g punnets grape tomatoes
2 tablespoons Indian curry paste
2 teaspoons olive oil
1 brown onion, finely chopped
400g can no-added-salt chickpeas, rinsed, drained
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon chilli flakes
1 cup reduced-salt vegetable stock
120g baby spinach
2 cups steamed basmati rice
1/3 cup low-fat natural yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes, or until cauliflower is tender.
Step 2 Heat oil in a large saucepan set over medium heat. Add onion and chickpeas; cook, stirring, for 5 minutes, or until onion is soft. Add cumin seeds, coriander and chilli; cook, stirring, for 1 minute, or until fragrant. Add vegie stock to pan with ½ cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.
Step 3 Add cauliflower–tomato mixture to pan; cook for 5 minutes, or until heated through. Add spinach and cook for 2 minutes, or until wilted.
Step 4 Serve curry with steamed rice and a dollop of yoghurt.
If you’d like a little more sauce in your curry, lightly crush the tomatoes at the start of step 3, just before you add them to the saucepan.
About this recipe
First published: April 2014