Christian Health, Christian Fitness, Christian Wellbeing, Christian Retreats

Roasted Cauliflower and Chickpea Curry

A hearty, plant-based curry with layers of flavour and comfort. Gently spiced and simple to prepare.

Prep: 10 minutes

Cook: 35-40 minutes

Level: Beginner

Serves: 4

Allergen info: coconut

Ingredients

For the Roasted Cauliflower:

  • 1 head cauliflower, cut into florets

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

For the Curry:

  • 1 onion, finely chopped

  • 1 tsp ground cumin

  • 1 tsp paprika

  • 1 tsp ground coriander

  • 1 tsp curry powder

  • 2 garlic cloves, crushed

  • 1 tsp grated fresh ginger or ground ginger

  • A handful of mushrooms, sliced

  • 1 tin chickpeas, drained

  • 1 tin chopped tomatoes

  • 50g creamed coconut

Optional to finish:

  • A handful of spinach

  • Fresh coriander

  • A spoonful of Greek yoghurt

Method

  • Toss cauliflower florets with olive oil and smoked paprika. Spread on a baking tray and roast at 200°C (fan 180°C) for 25–30 minutes, until golden and slightly crispy.

  • While the cauliflower roasts, heat a little oil in a large pan. Sauté the onion until soft, then add cumin, paprika, coriander, and curry powder. Stir for 1–2 minutes to release their aroma, adding a splash of water to form a paste.

  • Stir in garlic and ginger, then add mushrooms, chickpeas, and chopped tomatoes. Simmer gently for 5 minutes.

  • Add the creamed coconut and stir until melted. Simmer for another 5–10 minutes, until the sauce thickens and the vegetables soften.

  • Add the roasted cauliflower to the curry and stir gently. Simmer a few more minutes to let the flavours come together. Add spinach, if using, just before serving.

  • Serve with brown rice, quinoa, or flatbread. Garnish with fresh coriander or a spoonful of Greek yoghurt.

    Fridge:
    Store leftovers in an airtight container in the fridge for up to 3 days. The flavours often deepen and taste even better the next day!

    Freezer:
    This curry freezes well. Let it cool completely, then portion into containers and freeze for up to 3 months. Defrost overnight in the fridge or reheat from frozen gently on the hob or in the microwave.

    Reheating:
    Reheat thoroughly until piping hot. Add a splash of water or extra tomatoes if the sauce has thickened too much.

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