CREAMY CHICKPEA & CAULIFLOWER MASALA

A straight winner! Anything and everything you need in a dinner dish. This meal is perfectly flavorful, creamy and left me feeling so so satisfied.

If you've never made a curry before I recommend starting with this one. The meal is not only super tasty but also simple!

I love pre-baking my vegetables before adding them to my curry as it adds extra flavor. However this step is not necessary and can be skipped if you're running low on time or energy.

INGREDIENTS

ROASTED VEG

1/2 a large head of cauliflower, cut into smaller chunks

2 medium/small sweet potatoes diced into chunks

1 can of chickpeas

3 tbsp of olive oil

2 garam masala

freshly cracked pepper

CURRY SAUCE

1 medium yellow onion finely diced

1 tbsp of oil oil

4 cloves of minced garlic

1 & 1/2 inch piece of grated ginger

3 x 1/2 tsp of garam masala

1/2 cup of tomato paste

1 can of coconut milk, unsweetened

1 cup of vegetable broth

TOPPINGS & SERVING fresh lime juice

freshly chopped cilantro

freshly chopped jalapeño

cooked basmati rice or naan bread

METHOD

1. Preheat the oven to 400º F.

2. In a large bowl add your cauliflower. Then coat in 1 tbsp of olive oil and 1/2 tsp of garam masala. Place on a lined tray and add a little fresh cracked pepper.Then do the same for the sweet potato and chickpeas.

3. Place all three trays in the oven and bake for roughly 40mins. The veggies should be crispy and tender when they are finished. You may need to pull the cauliflower out before the chickpeas and sweet potato. Pro tip: shake the veggies 1/2 way for an even cook

4. Whilst the veggies are roasted you can make the curry sauce. In a large pot over a medium heat add your olive oil. Once hot add the onion and sauté until translucent, his takes around 5ish minutes.

5. Add in the ginger, garlic and garam masala to the pot and cook for an addition 4 minutes until the spice is nice and fragrant.

6. Then add the tomato paste to the pot and make sure everything is evenly coated. Cook for another 4 mins.

7. Add the coconut milk and veggie broth and bring the pot to a simmer for roughly 10mins to allow for the flavors to brew. Then turn the heat off and wait for the veggie to finish cooking.

8. In the mean time you can prepare your choice of garnishes and sides.

9. Once the veggies are cooked add them to the sauce and bring the sauce to a simmer for 10mins to allow for all the flavors to infused.

10. Serve up with rice/warm naan and freshly squeezed lime juice, cilantro and jalapeño if you like heat.

ENJOY :)