Roasted cauliflower, chickpea and coconut curry

Roasted cauliflower, chickpea and coconut curry

20 mins Prep · 30 mins Cook

A satisfying meal packed with the rich flavours of southern India

Created by Spinneys
Prep time 20 minutes
Cook time 30 minutes
Serves 4
Cuisine Indian
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 385
Fat 23g
Saturates 10g
Protein 10g
Carbs 36g
Sugars 10g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Preheat the oven to grill.


In a large roasting dish, combine the cauliflower, chick peas, vegetable oil and salt to taste. Roast for 25-30 minutes or until cauliflower is cooked through.


To make the curry, sauté the finely sliced leeks, deseeded and finely sliced chillies, grated ginger, grated garlic and turmeric in coconut oil over a medium heat in a saucepan for 5 minutes or until the leeks have softened.


Add the cauliflower and coconut milk. Gently simmer until the liquid has thickened. Season to taste.


For the sambal, combine the fresh coconut, fish sauce, lime juice, soft brown sugar, fresh coriander, fresh mint and green chilli in a food processor and pulse until finely chopped.


Serve the curry with the sambal.