Cook time: 45 minutes
Vegetarian (vegan without yoghurt accompaniment)
- 1 whole cauliflower
- 1 x 440 gm can organic chickpeas
- 1 jar Tamarind Tree Mumbai Masala Curry Paste
- Chopped coriander
- Olive oil
- To serve – rice, yoghurt, cucumber
Peel back leaves from cauliflower and drizzle with oil. Roast in a hot oven for twenty minutes or until browned.
Cut cauliflower into florets. In a saucepan add sliced onions and fry until soft. Add chickpeas and heat through. Pour in Mumbai Masala and 200mls water.
Place cauliflower in saucepan and simmer for twenty minutes.
Serve in bowls with sprinkled fried onions along with rice, yoghurt, and cucumber salad.