Baked cauliflower and chickpea curry
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Time to make:
55 mins (Hands-on time: 15 mins, Cooking time: 40 mins)
$4.85 per serve
(at time of publication)
Full ingredients list:
1/2 medium-sized cauliflower, trimmed, cut in florets
2 x 250g punnets grape tomatoes
2 tablespoons Indian curry paste
2 teaspoons olive oil
1 onion, finely chopped
400g can chickpeas, drained, rinsed
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/4 teaspoon chilli flakes
1 cup liquid reduced-salt vegetable stock
120g baby spinach
2 cups cooked basmati rice
1/3 cup low-fat plain yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat 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 2Heat oil in a large saucepan set over a medium-high 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 vegetable stock to pan with 1/2 cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.
Step 3Add cauliflower and tomato mixture to pan. Cook for 5 minutes or until heated through. Add spinach and cook for 2 minutes or until wilted.
Step 4Serve curry with steamed rice and a dollop of yoghurt.
If you’d like a little more sauce in your curry, lightly crush tomatoes at the start of step 3.
Make it gluten free: Check spices, stock, curry paste and yoghurt are gluten free.
About this recipe
First published: May 2014