Cauliflower and Chickpea Tikka Masala

Ingredients

• 1 cauliflower
• 400 g tinned chickpeas
• 400 ml coconut milk
• 400 g tinned chopped tomatoes
• 1 white onion
• 4 garlic cloves
• 3 tbsp tikka masala spice blend
• 2 tbsp rapeseed oil
• 300 g basmati rice
• 15 g fresh coriander

Method

1. 1

   Preheat the oven to 220°C/200°C fan. Break the cauliflower into florets, toss with 1 tbsp oil and 1 tbsp tikka masala spice blend, spread on a baking tray and roast for 20 minutes until charred at the edges.

2. 2

   Meanwhile, cook the basmati rice according to packet instructions. Finely dice the onion and mince the garlic.

3. 3

   Heat the remaining oil in a large pan, fry the onion for 7 minutes until golden, then add the garlic and remaining tikka masala blend. Fry for 1 minute.

4. 4

   Pour in the chopped tomatoes and cook for 5 minutes until thick. Add the coconut milk and drained chickpeas, stir well and simmer for 10 minutes.

5. 5

   Add the roasted cauliflower florets to the sauce and simmer for a further 5 minutes so they absorb the flavour.

6. 6

   Season with salt, scatter over fresh coriander and serve with the basmati rice.