Roasted cauliflower and chickpea curry

I got the foundation for this recipe from the excellent Spilled Milk podcast when host Molly commented that it was one of her favourite go-to concoctions from her college days. I can see why: tasty, quick(ish) and comprised almost exclusively of cheap store cupboard staples.

Serves 3

1 large head of cauliflower, cut into florets
1 red onion, thickly sliced
2 carrots, halved and thickly sliced
1 can of chickpeas in water, drained
Olive oil
Salt & pepper
3 tbsp garam masala
2 tsp Kashmiri chilli powder
1 egg per serving
Natural yoghurt
Coriander

Pre-heat your oven to 200C.

Place the cauliflower florets, sliced onion, carrots and drained chickpeas into a large mixing bowl. Add 3-4 tablespoons of olive oil and season well with salt and pepper. Stir in the garam masala and chilli powder and combine until it lightly coats all of the ingredients.

Transfer the mixture to a large oven-proof dish and roast near the top of the oven for 30¬†minutes. Check in periodically and stir in more olive oil if it looks like it’s drying out.

Remove the dish from the oven when the cauliflower is golden brown and let everything rest. Meanwhile, fry your eggs in olive oil until the edges of the whites are crispy and the yolk is nice and runny.

Plate up your curry, place the fried egg on top and serve with a dollop of yoghurt on the side and a generous amount of torn coriander.

Notes

Don’t be tempted to cut down on the washing up by forgetting the fried egg. The soft whites and yolk are very much needed to give the dish a wetter, gentler texture. Likewise, you will want to dollop some yoghurt on the side to mix with the curry to give it that pleasing creaminess.