Chickpea and cauliflower curry

Updated at: Thu, 17 Aug 2023 03:09:54 GMT

Step 1

Preheat the oven to 190c. Spread the chopped cauliflower and leaves out in one layer on a baking tray and drizzle with olive oil. Roast for 20 minutes or until tender and slightly charred in places.

Step 2

Towards the end of the cauliflower cooking time add the rice to a saucepan of water and bring to the boil, then cook for 12-15 minutes until tender.

Step 3

Add the chickpeas to a second saucepan along with the cooked cauliflower (hold back the crispy leaves). Add the Tikka paste and stir to coat the chickpeas and cauliflower. Once the sauce is lightly simmering add in the chopped tomatoes and stir to combine, then simmer over a medium/ low heat for 5 minutes.

Step 4

Once the sauce has thickened slightly and is piping hot add ¾ of the chopped coriander and stir. Drain the rice.

Step 5

Spoon ¼ of the rice into each bowl and top with ¼ of the curry. Garnish with the crispy cauliflower leaves and remaining coriander.

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