Serves 2
Ingredients:
- 2tbsp coconut oil
- 1 cauliflower
- 1 onion – cut into 6 wedges
- 4 garlic cloves, unpeeled
- Thumb fresh ginger – finely chopped/grated
- 2 tsp medium curry powder
- 400g tin chickpeas, drained and rinsed
- 400ml coconut milk
- Salt & Pepper
- 1 green chilli thinly sliced
- Juice 1 lime
Method:
- Prepare the chillis by slicing and mixing with lime juice and salt in a small bowl and set aside
- Preheat the oven to 200/gas mark 7. Place coconut oil in a roasting tray and melt.
- Trim the cauliflower and remove any tough outer leaves, leaving a few fine green leaves. Cut into quarters through the root
- Add the cauliflower quarters, onion wedges, garlic, ginger, and curry powder to the roasting tray
- Season with salt & pepper and make sure everything is coated
- Roast for 15 minutes then remove the tray from the oven and add the chickpeas and coconut milk around the cauliflower
- Add 100ml filtered water to the tray
- Return to the oven for another 25 minutes until the cauliflower is slightly browned
- Serve by adding the pickled chilli and lime juice to the mix
- Add rice if desired
