Michael and Rachel's

Recipe Book

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Roasted Cauliflower and Tomato Curry

Updated: 25 Apr 2015

Ingredients

  • 1 cauliflower
  • Half a pack of cherry tomatoes
  • 1 onion
  • 1 garlic clove
  • 2cm piece fresh ginger, chopped
  • 1 tsp curry powder
  • Tomato puree
  • 1 tin chickpeas
  • Handful spinach
  • 50ml cream or crème fraiche
  • [Basmati rice]

Method

  1. Prepare cauliflower and trim into florets. Place on a baking tray with cherry tomatoes cut in half and drizzle with garlic oil. Roast at 200C for about 20 minutes until the tomatoes are soft and the cauliflower has started to develop brown spots.
  2. Microwave the chickpeas for a couple of minutes.
  3. Meanwhile, cook the onion for about 10 minutes until golden. Add the garlic, ginger and curry powder and cook for 1 minute until fragrant. Start cooking the rice if you haven’t already.
  4. Add the chickpeas, roasted tomatoes, 350ml water, tomato puree, salt and pepper. Leave the cauliflower to one side. Simmer for about 10 minutes then add the cauliflower. Let simmer for another 5 minutes.
  5. Stir through the spinach and cream / crème fraiche a couple of minutes before serving. Add a little coriander if desired. Serve with basmati rice.