Name: Roasted cauliflower and chickpea coconut curry
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4
Ingredients: 1 large (800g) cauliflower, cut into florets; 4 tbsp olive oil; 2 tbsp black mustard seeds; 1 tbsp cumin seeds; 6 cardamom pods, seeds only; 420g can no-added-salt chickpeas, drained and rinsed; Freshly ground black pepper; 2 brown onions, finely sliced; 5 cloves garlic, finely grated; 3cm piece ginger, finely grated; 1 tbsp ground coriander; 2 tsp turmeric; 1 tsp ground cumin; ½ tsp ground chillies (optional); 400g can light coconut milk; 300ml salt-reduced vegetable stock or gluten-free stock; Juice of 1 lime; Handful of roughly chopped coriander; 8 pappadums, cooked in the microwave following packet instructions, to serve

The roasted cauliflower in this vibrant and flavoursome curry creates a more intense flavour. It’s meat-free (and vegan), it is surprisingly filling due to the chickpeas. Omit the pappadums for a lower carb meal, or if you need to bulk it out, serve with rice as well (nutritional info will vary).

Ingredients

1 large (800g) cauliflower, cut into florets

4 tbsp olive oil

2 tbsp black mustard seeds

1 tbsp cumin seeds

6 cardamom pods, seeds only

420g can no-added-salt chickpeas, drained and rinsed

Freshly ground black pepper

2 brown onions, finely sliced

5 cloves garlic, finely grated

3cm piece ginger, finely grated

1 tbsp ground coriander

2 tsp turmeric

1 tsp ground cumin

½ tsp ground chillies (optional)

400g can light coconut milk

300ml salt-reduced vegetable stock or gluten-free stock

Juice of 1 lime

Handful of roughly chopped coriander

8 pappadums, cooked in the microwave following packet instructions, to serve

Method

Preheat oven to 180°C (fan-forced). Line a roasting tin with baking paper.

Put the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl. Season with pepper and toss to combine. Spread over the lined tin and roast for 20 minutes, tossing halfway through, until the cauliflower is caramelised but retains a little bite.

Meanwhile, heat the remaining oil in a shallow non-stick saucepan or wok over medium heat. Add the onions and cook, stirring occasionally, for 10-15 minutes or until golden. Stir in the garlic, ginger, coriander, turmeric, cumin and ground chillies. Cook, stirring, for 1 minute.

Pour the coconut milk and stock into the pan. Bring to a simmer over medium heat. Add the roasted cauliflower and chickpeas. Stir. Simmer for 5 minutes. Stir in the lime juice. Top with the coriander and serve with pappadums.

PER SERVE 1890kJ (452Cal), protein 14g, total fat 30g (sat. fat 10g), carbs 28g, fibre 11g, sodium 526mg • Carb exchanges 2 • GI estimate low • Gluten-free option
Nutritional info

Lower carb option

Omit the pappadums.

PER SERVE 1800kJ (430Cal), protein 12g, total fat 30g (sat. fat 10g), carbs 25g, fibre 9g, sodium 336mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb
Lower carb nutritional info