Roasted Cauliflower and Chickpea Thai Curry
Difficulty medium
Preparation Time (mins) 30
Cooking Time (mins) 25
Servings 4
Main Ingredients
- 1 Cauliflower
- 1 Courgette
- 1 Aubergine
- 1 Small bag of spinach
- 1 Large onion
- 1 Red pepper
- 1 Tin of chickpeas
- 1 Tin of chopped tomatoes
- 1 Tin of coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp Tomato puree
- 1 tbsp Salt
- 1 tbsp Sugar
- 2 tbsp Medium curry powder
- 4 tbsp Vegetable oil
Main Instructions
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- Mix curry powder with oil
- Prepare cauliflower into fleurettes
- Dice vegetables into large chunks
- Coat vegetables in curry oil and roast at 180c for 25 mins.
- Meanwhile, fry onion in a pan add curry paste and tomato puree
- Add coconut milk and bring to boil, add chopped tomatoes and boil, add roasted vegetables and spinach, simmer for 25 mins
- Serve with naan bread and rice
