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)
- 1 lime, juiced
- handful of roughly chopped coriander
- 1 green chilli, sliced (optional)
- cooked rice poppadums, naan or flatbreads
Instructions
Roasted cauliflower & chickpea coconut curry serves 8 original recipe by BBC Good Food.
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