Recipes

Roasted spiced cauliflower with spiced chickpeas

Preparation:
20 minutes

Cooking:
45 minutes - 1 hour

Servings: 4-6 depending on the size of the cauliflower

Ingredients
1 whole cauliflower, trim off larger leaves and cut the stalk so the cauliflower sits flat
1/2 cup natural yoghurt
2 tbsp curry powder
1 tsp turmeric powder
1 tsp chilli flakes
salt to taste

Method
Place the cauliflower into a deep casserole dish or dutch oven on some baking paper. Mix the curry powder and turmeric into the yoghurt add salt to taste and brush thickly over the cauliflower. Sprinkle with the chilli flakes, cover and bake in a preheated oven 190º for 30 minutes. Remove cover, test by piercing with a skewer, and if it is still firm bake for 15 minutes more. When it is just tender remove cover and bake for a further 15- 20 mins so the surface of the cauliflower gets charred.

Slice into 4 and fill the centre with cooked spiced chick pea mixture

Spiced chick peas

Ingredients
1 can chick peas drained and rinsed or, 2 cups dried chick peas pre-soaked in cold water overnight, or in boiling water for 2 hours, and drained and rinsed – dried chickpeas are better as they are slightly firmer to the bite.
2 tbsp curry powder
1 brown onion – chopped
1 clove garlic – chopped
1 tomato chopped
1 sprig curry leaves
1 cinnamon stick
1 tsp turmeric powder
1 green chilli – sliced or more to taste
1 cup coconut milk or 1/2 cup coconut cream
salt

In a small saucepan add all the ingredients except for the coconut milk and salt, add enough water to cover the split peas and cook until tender, about 15- 20 mins. Add more water if required. when the split peas are just tender add the coconut milk and salt and cook until split peas are tender – add more salt and chilli to taste if required.

Optional extra – in a small frying pan heat up 4 tbsp of vegetable oil and when hot add 1 tbsp black mustard seeds, and a few fresh curry leaves, cover with a lid as soon as mustard seeds splutter, take off heat and add this [oil, mustard seeds and fried curry leaves ] to the cooked lentils, and stir through.
Serve over the cut chunks of roasted cauliflower. Serve with natural yoghurt spooned over

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