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Charred Cauliflower & Chickpea Tamarind Curry
Oven-charred cauliflower and hearty chickpeas simmered in a tangy tamarind-coconut curry, spiced with tempered cumin and turmeric.
- 500 g cauliflower
- 240 g chickpeas
- 1 pc onion
- 3 pc garlic
- 15 g ginger
- 200 g chopped tomatoes
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp chilli powder
- 1 tbsp tamarind paste
- 200 ml coconut milk
- 10 g coriander
- 150 g basmati rice
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →Char the cauliflower
- Step 1
Preheat oven to 220°C (fan 200°C). Toss cauliflower florets with 1 tbsp vegetable oil and a pinch of salt, spread on a baking tray and roast for 20 minutes, turning halfway, until charred at the edges and tender.
For the curry
- Step 1
Meanwhile, rinse basmati rice and cook according to packet instructions; keep warm.
- Step 2
Heat the remaining 1 tbsp oil in a large pan over medium heat. Add cumin seeds and cook for 30 seconds until fragrant.
- Step 3
Add diced onion, garlic and ginger, and cook for 5 minutes until softened.
- Step 4
Stir in turmeric and chilli powder, and cook for 30 seconds.
- Step 5
Add chopped tomatoes and cook for 5 minutes, mashing slightly, until reduced and jammy.
- Step 6
Stir in tamarind paste and coconut milk, and bring to a gentle simmer for 5 minutes.
- Step 7
Add chickpeas and the roasted cauliflower, and simmer for a further 5 minutes to heat through and combine flavours. Season to taste.
- Step 8
Serve over basmati rice, scattered with fresh coriander.
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