Roasted Cauliflower & Chickpea Curry

Golden roasted cauliflower and chickpeas come together in a creamy tomato and coconut sauce, flavoured with warming spices, garlic and ginger. Roasting the cauliflower first brings out its sweetness and gives the florets lightly caramelised edges, adding extra flavour and texture to the curry. Serve with brown pilau rice, a spoonful of Greek yoghurt, fresh coriander and a squeeze of lime for a satisfying meal. It’s a lovely option for a cosy evening, and the leftovers make an easy lunch or dinner to enjoy another day.