Baked vegg korma

SERVES 4 PREP 20 mins COOK 40 mins EASY V ❄

1 medium cauli lower

6 spring onions

2 tbsp sun lower or rapeseed oil 3 garlic cloves

½ jar korma paste (about 100g) 400g can chickpeas

150ml coconut or single cream 1 vegetable stock cube

100g ine green beans

50g ground almonds cooked basmati rice or naans and

mango chutney, to serve You’ll also need chopping board tea towel or kitchen paper (optional) sharp knife deep roasting tin (ours was

25 x 35cm) kitchen scissors tablespoon teaspoon garlic crusher measuring scales measuring jug can opener wooden spoon

1 Heat the oven to 200C/180C fan/ gas 6. If your chopping board doesn’t have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top. Pull the leaves o the cauliflower, discarding any damaged ones and reserving the rest. Cut the cauliflower florets and leaves into bite-sized pieces, then cut the stalk into smaller pieces. Tip everything into the roasting tin.

2 Trim away the root end of the spring onions and peel o the papery skins. Snip the spring onions into small pieces directly into the tin using kitchen scissors. Drizzle the oil over the veg, then season with a pinch of salt and toss everything together with your hands. Put the tin on the middle shelf of the oven. Roast for 15 mins.

3 Peel the skins o the garlic cloves. After 15 mins, carefully remove the tin from the oven using oven gloves. Squeeze the garlic cloves directly into the tin using the garlic crusher.

4 Measure out the curry paste – you can do this using scales or estimate based on the quantity of paste in the jar – if it’s 200g, add roughly half (see below). Stir the curry paste and garlic into the veg.

5 Use a can opener to open the can of chickpeas, then tip into a sieve over a bowl to catch the liquid (see below for ideas on how to use this liquid and save on waste). Tip the drained chickpeas into the roasting tin.

6 Pour the coconut cream into the tin, then measure out 450ml water using a measuring jug and add this, too. Crumble over the stock cube.

7 Weigh out the green beans using scales. If they have stalks, snap or carefully cut them o . Add the beans to the roasting tin.

8 Weigh out the ground almonds using scales, then tip them into the tin. Hold the tin steady with one hand while wearing an oven glove and gently stir everything together using a wooden spoon. Return the tin to the oven for 25 mins, then carefully remove from the oven (there will be hot liquid in the tin). Serve the curry with cooked rice or naans and some mango chutney.

GOOD TO KNOW folate • ibre • vit c • iron •

2 of 5-a-day

PER SERVING 477 kcals • fat 34g • saturates 12g • carbs 23g • sugars 10g • ibre 9g • protein 16g • salt 1.7g