Recipe: yellow cauliflower curry with roasted chickpeas

The days when we ate boiled cauliflower with nutmeg are now light-years behind us. Or at least, that’s how it feels! And although that is also very tasty (confession!), most cauliflower nowadays comes out of the wok or the oven. As does this heartwarming dish with yellow curry and chickpeas. And believe me: it’s delicious!

This is one of those dishes you just keep eating. It’s because of the appealing color (yes, really—did you know that color affects your taste?), the different textures, from soothingly soft to crunchy, and the delicious spices. The kind of dish you actually eat too much of, but if it’s healthy, why worry about it? Enjoy!

How to make yellow cauliflower curry

1. Preheat the oven to 200 °C.
2. Stir two tablespoons of oil and the garam masala into the chickpeas in a bowl. Line a baking sheet with parchment paper and spread the chickpeas over it. Sprinkle with pepper and salt. Place them in the oven for thirty minutes, tossing them every ten minutes. Allow the chickpeas to cool and set aside until further use.
3. Reduce the oven temperature to 180 °C. Place the cauliflower and quartered red onion on a baking sheet covered with parchment paper. Stir two tablespoons of olive oil with the garlic and curry powder and distribute this over the cauliflower florets and onion. Sprinkle with some pepper. Place in the center of the oven and roast for about 15 minutes, until the vegetables are al dente.
4. Briefly fry the curry paste over high heat. Pour in the coconut milk and bring to a boil. Then stir in the roasted cauliflower and red onion. Finally, add the peas and heat through thoroughly.
5. Warm the pita breads in the oven or toaster.
6. Spoon the curry into a serving dish and garnish with the spring onion, roasted chickpeas, and chopped cilantro.
7. Serve with the yogurt and pita breads.

Also read:

• Are you cutting your cauliflower incorrectly?
• Cauliflower tempura with anchovy mayonnaise
• Trump’s doctor: ‘I mashed the cauliflower into his potatoes’

Recipe: Fairtrade Original