Jump to Recipe Print Recipe

Cauliflower & Chickpea Curry

Portions:6
Share on Facebook Print Recipe

Ingredients

  • 1 extra large head of cauliflower 1.2kg
  • 2 heaped tablespoons korma curry paste
  • 375 g self-raising flour
  • 2 x 400g tins of chickpeas
  • 1 x 400ml tin of light coconut milk
  • 500 g ripe tomatoes
  • 1 bunch of mint 30g
  • 1 heaped tablespoon mango chutney

Instructions

  • Preheat the oven to 220°C.
  • Cut the cauliflower into 1–2cm florets, finely slicing the stalk and any nice leaves, and chucking it all into a sturdy high-sided roasting tray as you go.
  • Toss with the curry paste and 1 tablespoon of olive oil until evenly coated.
  • Roast for 30 minutes, or until golden and gnarly.
  • Meanwhile, pile the flour into a bowl with a pinch of sea salt, then gradually add 200ml of water and mix into a dough.
  • Knead on a flour-dusted surface for 2 minutes, then stretch it out to 1cm thick, pressing all over with your fingertips to create dimples.
  • Leave to rest.
  • Preheat the grill to high.
  • Transfer the cauliflower tray to a medium heat on the hob.
  • Add all the chickpeas (with the juice from one tin) and the coconut milk.
  • Roughly chop and stir in the tomatoes and simmer for 10 minutes, stirring occasionally.
  • Meanwhile, brush the dough with 1 tablespoon of oil and place directly on the bars of the oven to grill for 10 minutes, or until golden (keep an eye on it).
  • Roughly chop the top leafy half of the mint (reserving a few small leaves), and stir through the curry with the mango chutney, then season to perfection.
  • Serve with the remaining mint sprinkled on top and the flatbread on the side, for dunking.
————————————————————————————————–
Course Curry