Butter Cauliflower Curry

Cook Time 45 minutes

Servings 4

Ingredients

1 small head of cauliflower, cut into florets

1 can of chickpeas, rinsed and drained well   

½ cup Greek-style yoghurt

1 tbsp ginger, minced 

2 cloves garlic, minced

2 tsp ground cumin

2 tsp ground coriander

50g ghee

1 onion, thinly sliced

3 cardamon pods

1 cinnamon stick

1 tsp ground Kashmiri chilli

2 tbsp tomato paste

½ tsp garam masala

1 tomato, diced

100ml cream

Good pinch of salt

To serve

Steamed basmati rice

Sprig mint

Chutney

Method

Preheat the oven to 210°C.

Combine the garlic, ginger, 1 tsp each of cumin and coriander, a good pinch of salt and yoghurt. Add the cauliflower and coat completely in yoghurt. Arrange on a tray lined with baking paper and roast in the oven for 15 - 20 minutes or until a slightly charred crust forms. 

Meanwhile, make the sauce, melt the ghee and add the onion in a sauté pan, cardamom and cinnamon stick and cook for 1 - 2 minutes to soften the onion. Now add the chilli powder and the rest of the ground cumin and coriander, followed by the tomato paste and cook for 1 minute. Add the fresh tomato, and 300ml water reduce to a simmer and cook with the lid on for another 5 - 6 minutes. 

Now add the garam masala, and chickpeas and bring to a boil. Add the cauliflower and cook for 5 minutes, then add the cream and simmer until thickened.

Serve with rice and your favourite chutneys.