I don’t often manage to get savoury recipes blogged. I do them far more often than sweet ones but they don’t usually get photographed and written down.
This one I made for lunch last week; I felt like something veggie and had a half a cauliflower to use up. This is definitely one I will make again!
Roasted Curry Cauliflower & Chick Peas
1/2 med. cauliflower
1 small onion
1 can of chick peas, drained & rinsed
3 cloves garlic, roughly chopped
3 slices ginger, sliced into sticks
3 tbsp veg oil
1 tbsp mild curry powder
1/2 tsp cumin
1/2 tsp ground coriander
1 tsp tumeric
1 tsp nigella seeds
salt & pepper to taste
2 tbsp water
small bunch of fresh coriander
Take the cauliflower and slice into 1″ thick slices, then cut the core out to break them up slightly. Chop the onion into 1cm chunks, then mix together in a large bowl with the cauliflower, veg oil and spices. Tip into a roasting pan, making sure they are well mixed together. Roast for 35 minutes, stirring occasionally until the onion and cauliflower are cooked through and slightly browned. I put the 2 tbsp water in the pan about half-way through to help steam the cauliflower slightly. Serve with freshly chopped coriander and a spoonful of yogurt. Makes 2 servings for a main course, or 4 for a side. Of course, if you end up having more cauliflower than will fit into a 9″ x 13″ pan, you’ll need to adjust the spice amounts up. You probably won’t want more chick peas until you use a whole cauliflower.
You can use this as a side dish with roasted chicken or as a meal on its own. You won’t need potatoes – this is very filling!