Roasted Cauliflower Indian Curry

GF, DF, V + RSF - serves 4

Ingredients:

• 1/2 cauliflower florets cut

• 2 tbsp olive oil

• 1 tsp garam masala

• 1 tsp smoked paprika

• Salt and pepper

• 1 cup quinoa rinsed

• 2 carrots peeled and diced

• 1 large red capsicum diced

• 100g spinach

• 1 can chickpeas rinsed

• Coriander and coconut yoghurt to serve

Sauce:

• 1 small onion finely diced

• 2 garlic cloves finely diced

• 2 tbsp curry powder (GF)

• 1 tsp ground cumin

• 1 tsp paprika

• 1/2 tsp ground coriander

• 1 tbsp lime juice

• 1 270ml can coconut milk

• 2 tbsp tomato paste

Method:

1. Preheat your oven to 180 degrees C and line a baking tray.

2. Heat your frypan to. low-medium heat and add a splash of olive oil. Add in the onion, garlic and spices for your sauce and saute for 3 minutes.

3. While this cooks add the cauliflower florets into a mixing bowl along with the garam masala, paprika, olive oil and a good pinch of salt and pepper. Mix together and place on the baking tray. Place in the oven for 25 minutes.

4. Now add in the coconut milk and tomato paste to the onion mixture and bring to a simmer.

5. While this comes to a simmer put your quinoa on to cook according to packet instructions.

6. When your sauce begins to simmer add in your vegetables and mix well. Place on the lid and continue to simmer on low for 20 minutes stirring occasionally.

7. After 10 minutes add in the chickpeas, taste and season.

8. Once your quinoa is cooked and your curry is done, add to a serving bowl and top with coconut yoghurt, fresh coriander and that beautiful baked cauliflower.