I have been perfecting this recipe for a while now and it is my favourite curry to make for myself. It is vegan and creamy and all-round delicious!
- 1 medium cauliflower, cut into florets
- 2 tsp turmeric
- 2 tbsp oil
- 1 onion, finely chopped
- 1 can coconut milk
- 1 can chickpeas
- ½ a bunch fresh coriander
- 3 cloves garlic
- 5 cm piece of ginger
- 1 tsp garam masala
- 1 tsp chilli flakes
- 1 tsp turmeric
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 tbsp groundnut oil
- 1 tbsp tomato puree
- 3 tablespoons desiccated coconut
- 2 tablespoons ground almonds
- Preheat the oven to 200C. Place the cauliflower on a baking tray and cover with the turmeric and oil. Mix the cauliflower with your hands to ensure all of the pieces are covered. Roast for 30 minutes.
- Fry the onion in a large frying pan on a medium low heat. The key to a good curry is cooking the onions low and slow for as long as you can. For an even smoother curry sauce blend the onion with the paste and fry the paste for longer.
- Toast the spices in a dry pan until fragrant. If you have a food processor blitz all of the paste ingredients together, otherwise chop the garlic and ginger finely and grind the spices in a pestle and mortar. Add the paste to the onions and stir constantly for about 10 minutes.
- Add the coconut milk to the pan along with half a can of water and stir to combine with the paste. This should leave you with a perfect creamy curry sauce. Simmer for at least 15 minutes to allow the flavours to develop.
- Drain and add the chickpeas to the sauce followed by the roasted cauliflower. Simmer for 5-10 minutes before serving.
- Scatter with fresh coriander and serve with rice or naan bread.