Cauliflower and Chickpea curry

Serve with rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220 degrees Celsius.

Step 2

Cut the cauliflower into 1-2cm florets, finely slicing the stalk and any nice leaves, chucking it all into a sturdy high-sided roasting tray.

Step 3

Toss with curry paste and 1 tablespoon of olive oil until evenly coated, then roast for 30 minutes (or until golden and gnarly)

Step 4

Transfer the cauliflower tray to a medium high heat on the hob. Add all the chickpeas (with juice from one tin) and the coconut milk.

Step 5

Roughly chop and stir in the tomatoes and simmer for 10 minutes, stirring occasionally.

Step 6

Roughly chop the top leafy half of the mint and stir through the curry with the mango chutney.