Baked cauliflower and chickpea curry
- 1/2 medium-sized cauliflower, trimmed, cut in florets
- 2 x 250g punnets grape tomatoes
- 2 tablespoons Indian curry paste
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 400g can chickpeas, drained, rinsed
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1/4 teaspoon chilli flakes
- 1 cup liquid reduced-salt vegetable stock
- 120g baby spinach
- 2 cups cooked basmati rice
- 1/3 cup low-fat plain yoghurt
Total fat 7g
Saturated fat 1g
Dietary fibre 11g
- Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes or until cauliflower is tender.
- Heat oil in a large saucepan set over a medium-high heat. Add onion and chickpeas. Cook, stirring, for 5 minutes or until onion is soft. Add cumin seeds, coriander and chilli. Cook, stirring, for 1 minute or until fragrant. Add vegetable stock to pan with 1/2 cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.
- Add cauliflower and tomato mixture to pan. Cook for 5 minutes or until heated through. Add spinach and cook for 2 minutes or until wilted.
- Serve curry with steamed rice and a dollop of yoghurt.
- If you’d like a little more sauce in your curry, lightly crush tomatoes at the start of step 3.
- Make it gluten free: Check spices, stock, curry paste and yoghurt are gluten free.
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