Sri Lankan Style Roasted Cauliflower Chickpea Curry [Mindful Chef]

A delicious curry. You'll fill a baking dish with cauliflower, then toss with warming Sri Lankan spices. Add spinach and coconut milk for creaminess, wait 20 mins, and dinner is served. Sprinkled with cashews for extra pizazz.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 240C / fan 220C / gas mark 9 Line a baking tray with parchment paper Bring a large saucepan filled with salted water to a boil Pull out a sieve & a large frying pan

Step 2

Add the rice and boil for 25-30 mins, until cooked, then drain

Step 3

Cut each onion into thin wedges. Remove the leaves and cut the cauliflower into florets

Step 4

Place the cauliflower on the lined baking tray and toss with 1 tbsp oil, season with salt and pepper

Step 5

Bake for 20-25 mins, until soft and golden

Step 6

Add the cashews to the tray for the final 5 mins to roast and golden

Step 7

Heat the large frying pan on medium-high heat with 1 tbsp of oil. Once hot add the onions and cook for 5 mins until soft

Step 8

Add the ginger and garlic paste and Sri Lankan spice blend. Cook for another minute

Step 9

Add the chickpeas (and their juice), the tomatoes, coconut milk and stock, simmer for 10 mins until thickened. Season with salt and pepper

Step 10

Rinse the spinach. Deseed and thinly slice the chilli

Step 11

Mix the roasted cauliflower and spinach into the curry. Season with salt and pepper

Step 12

Return the drained rice to the saucepan, then mix through the juice from the lemon and season with salt and pepper

Step 13

Serve the curry and lemon rice into bowls, sprinkle over the roasted cashews and chilli