Roasted Cauliflower & Chickpea Korma Curry

Quick and easy curry the whole family will enjoy! If you are new to making curries, this curry is a super delicious introduction to a mild yet fragrant curry.

The addition of coconut milk and limes really elevates the curry. Try to source a coconut milk without any preservatives, it will make all the difference.

I love the fact that I made this curry with my very own homegrown cauliflower!

Make Ahead: the curry can be made up to 3 days ahead. Leftovers will taste even better the next day.

Seasonal Swaps: broccoli will work well too, use any bean that you have and add any greens that you have too, both kale or Swiss chard will work.

Serve with basmati rice, quick flatbreads or naan breads.

• 6 tablespoons olive oil
• 1 large cauliflower, broken into chunks
• 2 onions, finely sliced
• 1 mild green chilli, finely chopped
• thumb size ginger, freshly grated
• 4 garlic cloves, minced
• 2 x 400g tin tomatoes
• 400g organic coconut milk
• 2 tablespoons almond butter diluted into 1/4 cup water
• 400g tin chickpeas, drained
• 200g English spinach, roughly chopped
• 1/4 cup toasted almond flakes
• fresh coriander, chopped
• 2 limes, quartered

Spices

• 2 cinnamon sticks
• 3 cloves
• 5 cardamom pods, bashed
• 1 teaspoon turmeric
• 2 teaspoons coriander
• 1 1/2 teaspoons cumin
• 1/2 kashmiri chilli powder (chilli flakes) opt
• pinch nutmeg
• 2 bay leaves

1. Preheat the oven to 200c. Add the cauliflower florets to a baking tray, season with salt, pepper and oil and roast until al dente – tender but still with a slight bite. NB: don’t overcook the cauliflower, you will add the cauliflower to the hot korma sauce where the cauliflower will cook further. Set aside.
2. Add the oil to a saucepan (big enough for the curry) with a lid, heat on a medium heat, add the onions, cardamom, cinnamon and cloves, swirl the onions and spices in the oil and cook, covered until the onions are soft and translucent. Slow and low is the key here. The better the onion base the better the curry.
3. While the onions are cooking lets toast the spices! In a small saucepan add the cumin, coriander, turmeric, chilli powder and nutmeg, toast on a medium heat until fragrant, remove from the heat. TIP: I always decant the spices onto a plate to prevent over toasting.
4. Once the onions are cooked: Add the ginger, garlic and fresh chilli and cook for 3 minutes. Add the toasted spices and 1 teaspoon of fine salt and cook for 5 minutes. Add the canned tomatoes, swirl the cans out with a bit of water to get all the tomatoes into the saucepan. Stir well, add the bay leaves and simmer for 10 minutes, uncovered, allowing the tomato mixture to become thick and ‘jammy. This is important as you don’t want a ‘watery’ curry.  The colour should be a deep red, have a taste and season to your liking.
5. Once the tomato mixture have thickened, add the almond butter mixture and the coconut milk, mix well and add the drained chickpeas and the chopped spinach, stir through, let it simmer for 5 minutes, now add the roasted cauliflower. Gently heat through the cauliflower and season with salt if needed and squeeze one quarter lime over the curry.
6. When you are ready to serve, top the curry with chopped coriander and toasted almonds. Serve with the limes on the side, flatbreads dipped into the curry or jasmine rice. Enjoy!