Recipes

Roasted Cauliflower and Chickpea Thai Curry

Difficulty medium
Preparation Time 30 mins
Cooking Time 25 mins
Servings 4
Main Ingredients
  • 1 Cauliflower
  • 1 Courgette
  • 1 Aubergine
  • 1 Small bag of spinach
  • 1 Large onion
  • 1 Red pepper
  • 1 Tin of chickpeas
  • 1 Tin of chopped tomatoes
  • 1 Tin of coconut milk
  • 2 tbsp Thai red curry paste
  • 2 tbsp Tomato puree
  • 1 tbsp Salt
  • 1 tbsp Sugar
  • 2 tbsp Medium curry powder
  • 4 tbsp Vegetable oil

Main Instructions
  1. Mix curry powder with oil
  2. Prepare cauliflower into fleurettes
  3. Dice vegetables into large chunks
  4. Coat vegetables in curry oil and roast at 180c for 25 mins.
  5. Meanwhile, fry onion in a pan add curry paste and tomato puree
  6. Add coconut milk and bring to boil, add chopped tomatoes and boil, add roasted vegetables and spinach, simmer for 25 mins
  7. Serve with naan bread and rice
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