Coconut, Ginger & Lime Cauliflower Curry with Crispy Chickpeas

Ingredients

• 1 cauliflower (large, cut into florets)
• 400 g chickpeas (1 tin, drained)
• 1 onion (diced)
• 3 garlic cloves (crushed)
• 1 ginger (thumb-sized piece, grated)
• 1 tsp turmeric
• 400 ml light coconut milk
• 150 ml vegetable stock
• 2 handfuls spinach (large)
• 1 lime (juice and zest)
• fresh coriander (for garnish)
• extra virgin olive oil (for roasting and sautéing)
• sea salt (to taste)
• black pepper (to taste)

Steps

1. 1

   Preheat your oven to 200°C fan (400°F).

2. 2

   Toss the cauliflower florets and drained chickpeas with a little extra virgin olive oil, sea salt, and black pepper.

3. 3

   Spread them on a baking tray and roast for 25-30 minutes until golden, removing the chickpeas a little earlier if they become crisp before the cauliflower is finished.

4. 4

   Meanwhile, heat a little olive oil in a large pan over medium heat and soften the diced onion.

5. 5

   Add the crushed garlic, grated ginger, and turmeric to the pan. Cook for about a minute until the aromatics are fragrant.

6. 6

   Pour in the 400ml of light coconut milk and 150ml of vegetable stock. Bring to a gentle simmer and cook for 10 minutes.

7. 7

   Stir the spinach, roasted cauliflower, and half of the crispy chickpeas into the sauce.

8. 8

   Finish the curry by stirring in the lime juice and lime zest.

9. 9

   Divide the curry between four bowls and top with the remaining crispy chickpeas, fresh coriander, and an extra squeeze of lime if desired.

Notes

If the chickpeas crisp up faster than the cauliflower, remove them from the oven first to prevent burning. This dish is designed for its anti-inflammatory properties using ginger and turmeric.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• curry
• healthy
• plant-based
• roasted