Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Roasted cauliflower and chickpea Biotiful kefir curry

Indian 15 Mins Prep · 40 Mins Cook

Preheat the oven to 200°C, gas mark 6. Line a baking tray with baking paper and set aside.
Chop the cauliflower into bite-sized florets. Place in the prepared tray, sprinkle over the garam masala and season with salt. Drizzle over 1 tablespoon of the olive oil and toss to coat evenly. Roast for 20–30 minutes, stirring halfway through, until golden and slightly charred.
Meanwhile, finely slice the red onion. Heat 1 tablespoon of the olive oil in a deep saucepan over a medium heat. Add the onion and sauté for 4–5 minutes until translucent. Add the turmeric and chilli powder and cook for 30 seconds. Reduce the heat to low, then add the chickpea flour. Stir continuously for 2–3 minutes to toast the flour. Roughly chop the tomatoes and stir them into the mixture. Simmer gently until the tomatoes break down, approx. 10 minutes. Remove from the heat and allow to cool slightly.
Once the mixture is lukewarm, stir in 400ml of the kefir. Fold in the roasted cauliflower and stir gently to combine. Taste and season with more salt, if needed.
To make the spiced oil, heat the olive oil in a small saucepan over a medium-high heat. Add the cumin seeds, mustard seeds and curry leaves. Cook for 30–45 seconds, or until the seeds begin to pop and brown. Remove from the heat, add the chilli flakes, and swirl the pan until the oil turns deep red.
When ready to serve, divide the curry between bowls. Swirl over the remaining 100ml kefir and spoon over the hot spiced oil. Serve immediately.