Ingredients
- SpinneysFOOD cauliflower florets bags 900g
- SpinneysFOOD organic chick peas 400g
- SpinneysFOOD sunflower oil 3 tbsp
- SpinneysFOOD baby leeks 2
- Green chillies 4
- SpinneysFOOD organic ginger 1 tbsp
- Garlic cloves 4
- SpinneysFOOD fine turmeric 1⁄2 tsp
- Coconut oil 2 tbsp
- Coconut milk 300ml
- Fresh coconut 150g
- Fish sauce 2 tbsp
- Lime juice 1⁄2
- Soft brown sugar 1 tbsp
- SpinneysFOOD fresh coriander 10g
- SpinneysFOOD fresh mint 10g
- Green chilli 1
Nutrition (Per serving)
- Calories 385
- Fat 23g
- Saturates 10g
- Protein 10g
- Carbs 36g
- Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Roasted cauliflower, chickpea and coconut curry
Indian 20 Mins Prep · 30 Mins Cook
- Preheat the oven to grill.
- In a large roasting dish, combine the cauliflower, chick peas, vegetable oil and salt to taste. Roast for 25-30 minutes or until cauliflower is cooked through.
- To make the curry, sauté the finely sliced leeks, deseeded and finely sliced chillies, grated ginger, grated garlic and turmeric in coconut oil over a medium heat in a saucepan for 5 minutes or until the leeks have softened.
- Add the cauliflower and coconut milk. Gently simmer until the liquid has thickened. Season to taste.
- For the sambal, combine the fresh coconut, fish sauce, lime juice, soft brown sugar, fresh coriander, fresh mint and green chilli in a food processor and pulse until finely chopped.
- Serve the curry with the sambal.