Roasted cauliflower & chickpea coconut curry

Ingredients

• 1 large cauliflower, cut into florets
• 4 tbsp sunflower oil
• 2 tbsp black mustard seeds
• 1 tbsp cumin seeds
• 6 cardamon pods, seeds only
• 400g can chickpeas, drained
• 2 onions, finely sliced
• 5 garlic cloves, finely grated
• thumb-sized piece of ginger, finely grated
• 1 tsp ground cumin
• 1 tbsp ground coriander
• 2 tsp turmeric
• ½ tsp chilli powder (optional)
• 400g can coconut milk
• 300ml vegetable stock (vegan, if needed)

To serve

• 1 lime, juiced
• handful of roughly chopped coriander
• 1 green chilli, sliced (optional)
• cooked rice poppadums, naan or flatbreads

Instruction

STEP 1: Heat the oven to 200C/180C fan/gas 6. Tip the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl, season generously and toss well. Spread over a roasting tray and roast for 20 mins, tossing halfway through, until the cauliflower is caramelised but retains a little bite.

STEP 2: Meanwhile, heat the rest of the oil in a shallow saucepan or wok. Fry the onions with a little salt over a medium heat for 10-15 mins, until golden. Tip in the garlic, ginger and spices and cook for 3-4 mins.

STEP 3: Pour in the coconut milk and stock, bring to a simmer, then tip in the roasted cauli and chickpeas. Simmer for 5 mins and add the lime juice. Top with the coriander and chilli, if using, and serve with your choice of sides.