Roasted Cauliflower & Chickpea Curry

• Cauliflower(1)
• Canned Chickpeas(2)
• Onion(1)
• Garlic(4 cloves)
• Ginger(1 tbsp)
• Tomato paste(2 tbsp)
• Canned tomatoes(1)
• Coconut milk(400 ml)
• Spinach(120 g)
• Basmati Rice(280 g)
• Olive oil(3 tbsp)
• Curry Powder(2 tsp)
• Garam Masala(2 tsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Coriander(15 g)optional
• Lime(1)optional

Method

1. 1

   Preheat the oven to 220°C. Cut {Cauliflower} into bite-size florets, drain {Canned Chickpeas}, dice {Onion}, mince {Garlic}, grate the {Ginger}, and rinse {Basmati Rice} until the water runs mostly clear.

   ~12 min

2. 2

   Toss the {Cauliflower} and {Canned Chickpeas} with {Olive oil}, {Salt}, and {Black pepper} on a tray. Roast for 20 minutes until the cauliflower is golden at the edges and the chickpeas are lightly crisp.

   ~20 min

3. 3

   Meanwhile, add {Basmati Rice} to a saucepan with 560ml water and a pinch of salt. Bring to a boil, cover, and cook for 12 minutes. Remove from the heat and rest for 5 minutes.

   ~17 min

4. 4

   Heat the remaining {Olive oil} in a large pan. Cook the {Onion} for 5 minutes until softened. Stir in the {Garlic}, {Ginger}, {Curry Powder}, {Garam Masala}, {Cumin}, {Turmeric}, and {Chili flakes} for 1 minute. Add the {Tomato paste}, cook for 1 minute, then stir in the {Canned tomatoes}, {Coconut milk}, remaining {Salt}, and remaining {Black pepper}. Simmer for 8 minutes until thickened slightly.

   ~15 min

5. 5

   Fold the roasted {Cauliflower} and {Canned Chickpeas} into the curry with the {Spinach}. Simmer for 3 minutes until the spinach wilts and the sauce clings to everything. Fluff the rice and stir through most of the {Fresh cilantro}.

   ~3 min

6. 6

   Serve the curry over the rice with the remaining {Fresh cilantro} scattered on top and {Lime} wedges alongside for squeezing, if using.

   ~2 min