Whole-roasted curried cauliflower & chickpeas

Any leftover cauliflower can be cut into florets, then reheated in any leftover sauce to make a quick curry. Serve with naan, if you like.

SERVES 2 3 PREP 15 mins COOK 50 mins EASY V

1 whole cauli lower

4 tbsp olive oil

4 tbsp madras curry powder 1 tsp ground coriander

2 garlic cloves, inely grated thumb-sized piece of ginger,

peeled and inely grated 1 red onion, cut into wedges 400g can chickpeas, drained

and rinsed

100ml strong vegetable stock

(vegan, if needed) 400ml can coconut milk 1 lime, juiced handful of coriander leaves,

roughly chopped, to serve

1 Heat the oven to 200C/180C fan/ gas 6. Put the cauliflower in an ovenproof frying pan or small roasting tin. Combine the oil, curry powder, ground coriander, garlic and ginger in a bowl to make a paste, and season with salt and pepper. Leave about 1 tbsp of the paste in the bowl and spread the rest all over the cauliflower – this is easier using your hands.

2 Toss the onions in the reserved paste, then scatter them around the cauliflower. Roast for 30 mins.

3 Once the cauliflower is starting to turn golden and the onions have softened, stir the chickpeas into the onions and pour over the stock and coconut milk. Return to the oven for 20-25 mins until the cauliflower is cooked through. Squeeze over the lime juice and stir it through the chickpeas and onions, then scatter over the coriander leaves to serve.

GOOD TO KNOW vegan • folate • ibre • vit c • iron • 2 of 5-a-day

PER SERVING 593 kcals • fat 42g • saturates 22g • carbs 32g • sugars 11g • ibre 14g • protein 15g • salt 0.3g