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Roasted cauliflower and chickpea curry
1 large cauliflower, cut into florets
1 X 400g can chickpeas
2 X 50g Vindaloo Indian curry paste
2 X 400g coconut milk
Coriander, freshly chopped
Serve with steamed rice
Add the cauliflower florets to a large roasting tray along with the chickpeas and curry paste. Massage the paste into the cauliflower and coat the chickpeas well before seasoning lightly with salt if needed then pour in the coconut milk.
Place in an oven preheated to 200C to roast for 35-40 minutes or until the sauce is slightly reduced and the veggies are lightly charred. Garnish with coriander and serve over steamed rice or with roti.