L 44a594a1aefcd70ac51da7d66c34136f
Recipe vegan

Roasted cauliflower & chickpea masala

We roast cauliflower to concentrate its mild flavour, then stir it into a rich tikka masala sauce with chickpeas and spinach. Served on black rice for a nice contrast and garnished with fresh coriander.

We deliver all this

  • 100g black rice
  • 1 cauliflower
  • 1 red onion
  • 1 tbsp oil
  • 240g chickpeas (drained)
  • 2 tbsp tikka masala paste
  • 2 tomatoes
  • 40g creamed coconut
  • 40g spinach
  • Large handful of fresh coriander

Macros

663 calories • 87g carbs • 30g fat • 23g protein

Allergens:

Mustard, Sulphites

Cuisine

Indian

Specials

Season

Winter

Method

1. Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the creamed coconut in a jug with 300ml boiling water.

2. Rinse the black rice and place in a pan with 500ml boiling water and a pinch of sea salt. Simmer for 25-30 mins until cooked.

3. Cut the cauliflower into small florets, place in a bowl and mix with 1/2 tbsp oil and a sprinkle of sea salt. Place on a baking tray in the oven for 10-15 mins until golden.

4. Meanwhile, thinly slice the onion. Roughly chop the tomatoes and the coriander.

5. Heat a medium-sized pan with 1/2 tbsp oil on a medium heat and cook the onion for 5 mins until softened. Then stir in the tikka masala paste for 1 minute. Add the roasted cauliflower florets to the pan and stir to coat in the paste.

6. Drain the chickpeas and add to the pan along with the chopped tomatoes and creamed coconut. Simmer for 10 mins until the sauce has reduced. Then stir through half of the coriander and all the spinach and cook for a further minute until wilted. Drain the black rice.

7. To serve, place the black rice on two warm plates and spoon over the cauliflower and chickpea masala. Sprinkle over the remaining coriander.

Recipe for two people, halve the ingredients for one person