Roast Cauliflower Curry

Serves 3-4. Vegan.

Ingredients

• ½ cauliflower
• ½ broccoli
• 6 cloves of garlic
• 1 large onion
• 1 can of coconut milk
• 1 can of cannellini beans
• 1 tbsp tomato puree

• 1 tsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp caraway seeds
• 1 tsp fenugreek seeds
• 1 tsp salt
• 2 tsp paprika
• ½ tsp turmeric

Method

1. Preheat the oven 180 C
2. Cut the cauliflower and broccoli into small florets. Slice the onion. Toss the vegetables with oil in a casserole pan and roast in the oven for 40 minutes.
3. Meanwhile, toast the coriander, cumin, caraway, and fenugreek seeds, then grind in a pestle and mortar.
4. When the vegetables are roasted, take the casserole pan out of the oven place on the hob. Add the coconut milk, tomato paste, cannellini beans, spices, and salt. Stir through.
5. Bring to the boil, then reduce a low simmer for 20 minutes, or until the sauce is thickened.
6. Serve with rice.