· Cauliflower · 1 large head of cauliflower chopped into florets · 2 tsp oil, olive oil in this case · ½ tsp each of salt, turmeric, ground cumin, coriander, garam masala · ¼ tsp red chilli powder and black pepper · ½ tsp sumac powder (optional) · lemon juice
Green Sauce: · 1 cup packed fresh coriander/cilantro · 4 cloves of garlic · 1 inch ginger · ½ hot green chile · 2 tablespoons lemon juice · pinch of salt · 1 teaspoon brown sugar
Curry base: · 1 tsp sunflower or veg oil · ½ teaspoon cumin seeds · ½ medium onion, finely chopped · ½ tsp garam masala · ½ teaspoon turmeric · salt to taste · 200 g drained chickpeas · ½ cup coconut milk
This is an interesting type of curry, that really doesn’t have much gravy actually. So for me, it’s great for spring and summer time when you really don’t want anything too heavy but still need a lot of great flavour!
The flavours come from the roasted cauliflower, and the deep rich coriander sauce… You can make large amounts of the green sauce and use it as a dip or sauce to serve with crudités, it’s extremely versatile! I also love the roasted cauliflower on its own just with lots of fresh lemon, so really, here, you’re getting 3 recipes in one!
Preheat your oven to 200C. In a bowl toss together the cauliflower florets with the spices and oil and a splash of lemon juice, mix well. Transfer to a parchment lined baking sheet. Bake for 25 minutes.
Meanwhile… Blend all the ingredients for the green sauce with few tablespoons of water until smooth.
Heat oil in a heavy non stick pan over medium heat. Add the cumin seeds and allow to roast. Add the onion and pinch of salt and cook until translucent. Add spices, mix and cook for a minute. Pour the green sauce in, and an additional 2 tablespoons water and stir. At this point taste it and see if it needs salt or perhaps a little more sugar. Bring to the boil and reduce the heat.
Add the roasted cauliflower and the drained chickpeas to the sauce. Stir in the coconut milk and season.
Let it simmer for a few more minutes, then turn off the flame and allow it to sit and for all the flavours to infuse before serving. Serve with fluffy white basmati rice or flatbreads.