Easy, healthy roast cauliflower and chickpea vegan curry. The cauliflower goes so well with the chickpeas and the harissa paste gives a subtle kick of chilli while the yoghurt is cooling.
Preheat oven to 200°C
400g dried chickpeas, soaked overnight
1 small cauliflower, cut into bitesize florets and the stem cut into small pieces
2 tbsp sunflower oil
½ tsp salt
½ tsp turmeric powder
1 tbsp rose harissa/harissa/garam masala
2 tbsp oil
3 red onions, chopped
1 tsp cumin seeds
1 tsp black mustard seeds
3 garlic cloves, chopped
1 tin chopped tomatoes
1 tsp salt
Chilli powder to taste
1 tsp ground cumin
1 tsp garam masala
1 tsp harissa/rose harissa/chilli sauce/chilli garlic sauce
Fresh coriander leaves, chopped
Natural or coconut yoghurt
Add 1 tsp salt to the rehydrated chickpeas and cook until soft for 45-60 minutes.
Add the oil and spices to the cauliflower and mix through.
Spread on a baking/roasting tray and cook in the preheated oven for 25-30 minutes until golden, turning halfway.
In a pan, heat the oil, and add the cumin and mustard seeds to flavour the oil and then tip in the onions and cook for 8-10 minutes.
Add the garlic halfway through cooking.
Add tomatoes and mix.
Cover and cook for 10 minutes.
Add in the harissa, salt, cumin, garam masala and chilli powder and stir through.
Add the cooked chickpeas with the cooking water and cover and cook over a medium heat for 15-20 minutes.
Using a potato masher, break up the chickpeas slightly to thicken the curry and add to the flavour.
Turn off the heat and sprinkle the cauliflower over the chickpea sauce.
Add some coriander leaves to the sauce.
Drizzle some yoghurt over the sauce and sprinkle some chilli flakes on top.
Serve with chapati or paratha.