FOOD & DRINK
Cauliflower & chickpea tikka masala INGREDIENTS
METHOD
1 medium cauliflower (about 1kg)
1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with foil. Break the cauliflower into large florets, reserving any tender leaves. Toss the florets with 1⁄2 tbsp oil and spread over one side of the baking tray. Toss the chickpeas with another 1 tbsp oil and the turmeric, and spread over the other side of the baking tray. Roast for 20 minutes, stirring each side and adding the cauliflower leaves halfway through.
2 tbsp vegetable oil 400g can chickpeas, rinsed and drained ½ tsp ground turmeric 1 onion, finely chopped 2 cloves garlic, finely chopped 15g fresh root ginger, finely chopped ½ x 283g jar Patak’s Tikka Masala Spice Paste 200g fresh tomatoes, finely chopped 3 tbsp non-dairy yogurt alternative, such as oat ¼ x 25g pack coriander, leaves only Steamed basmati rice, to serve Preparation time: 20 minutes Cooking time: 25 minutes Serves: 4
2. Meanwhile, heat the remaining 1⁄2 tbsp oil in a large pan. Fry the onion for 5 minutes until soft. Add the garlic and ginger and fry for 1 minute. Add the curry paste and fry for 2 minutes. Pour in 50ml water and cook until evaporated. 3. Add the tomatoes and 200ml water to the pan; simmer for 5 minutes, then spoon in the cauliflower. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in 2 tbsp yogurt alternative. Add the chickpeas and cauliflower leaves. Finish with the final 1 tbsp yogurt alternative and the coriander leaves. Serve with steamed basmati rice.
COOK’S TIP This is a wonderfully comforting vegan recipe, though you could replace the yogurt alternative with 3 tbsp natural yogurt for a vegetarian option. Recipe and photo courtesy of Waitrose. Recipes can be found at www.waitrose.com/recipes.
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