Baked chickpea and cauliflower curry

A great curry doesn’t have to be made with meat and this curry is proof. It gets its texture from the roast cauliflower and the crunchy shelled roast chickpeas.

Serve this curry with wok-fried vegetable rice and some of my onion bhajis and you have a winner. If you want to go all out you could make the naan on the Egg too.

Method

1. In separate pans, lightly oil the chickpeas and cauliflower florets and sprinkle over some salt.
2. Setup your EGG for an indirect cook at 180°C with the ConvEGGtor, stainless grid on top, and then the cast iron skillets. If you have the EGGspander system you will be able to bake both at the same time.
3. Once the cauliflower has softened and the chickpeas developed a crust, set them aside.
4. Take out your ConvEGGtor to now cook directly.
5. Into one of your pans, pop in 2 tbsp olive oil and the mustard seeds. Fry until they start to pop. Add the chopped onion. Fry until the onion starts to soften.
6. Add the garlic and ginger and fry for two minutes.
7. Add your spices and fry for 2 minutes.
8. Add the tinned tomatoes and cook until the sauce begins to thicken.
9. Add the coconut milk, and stir in the cauliflower and chickpeas to warm through.
10. Spoon in a little mango chutney for sweetness and season to taste with salt and pepper.
11. Garnish with fresh coriander.

Serve this with some vegetable fried rice cooked in your wok.