I’ve just discovered it and I know it’ll be one of my favorites. The ingredients seem to be a lot but just trust the recipe.
1 small cauliflower: cut into small chunks
1 can chickpeas (400g)
12 small cherry tomatoes
1 tablespoon grated fresh ginger
125 g baby spinach
2 small onions – chopped into small pieces
2 garlic cloves – crushed
handful fresh cilantro leaves
1-2 tablespoons curry powder
Place cauliflower florets and tomatoes into the oven, set to 180 C degrees and roast for 20-25 mins, until cauliflower has golden spots and tomatoes are soft.
Heat 1 tablespoon olive oil on a large pan; add chopped onions, garlic, ginger and curry powder. Cook for 10 mins – keep on stirring. Add chickpeas together with 500 ml water, add roasted tomatoes. Let it simmer for another 10 minutes and then add cauliflower and simmer again for 10 minutes. Cauliflower must be tender but still a little crunchy. At this point your kitchen should smell like an Indian restaurant 🙂
Add spinach leaves and simmer for 2-3 minutes; spinach leaves will darken and soften during that time. Season with sea salt and pepper. Add cilantro leaves, serve and enjoy one of the best veggie curries invented.