~ Chickpea & Lentil Curry With Roasted Cauliflower ~ Hands up who loves a curr…

~ Chickpea & Lentil Curry With Roasted Cauliflower ~

Hands up who loves a curry ☝🏻 Pre vegan I’d never tasted a chickpea and cauliflower was the gross boiled veg that I avoided!! Now I can’t get enough of them!

Here’s the deats, please come and hit save ⭐️ and let me know if you’re a curry lover or hater in the comments below πŸ’Ž

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πŸƒ 1 tbsp oil
πŸƒ 1 onion – chopped
πŸƒ 2 garlic cloves – crushed
πŸƒ 1.5 tbsp of curry powder
πŸƒ 1 tsp of cumin powder
πŸƒ 1 tsp of ground coriander
πŸƒ 1 tin of chopped tomatoes
πŸƒ 500ml of veggie stock
πŸƒ 150g of red split lentils – rinsed
πŸƒ 1 can of chickpeas (400g) – drained and rinsed
πŸƒ Salt & pepper to taste

For the cauliflower:

πŸƒ 1/2 head of cauliflower – cut into florets
πŸƒ 2 tbsp of olive oil
πŸƒ 2 tbsp garam masala
πŸƒ 1 tsp of turmeric powder
πŸƒ Salt and pepper

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β€’Pre heat oven to 200.
β€’Add the oil to a large pan and once hot add in the chopped onion. Cook for 5-7 minutes.
β€’Add the crushed garlic together with the curry powder, cumin coriander and a pinch of salt. Cook fort another minute.
β€’Add in the chopped tomatoes and cook for a couple more minutes.
β€’Add in the lentils, chickpeas and the stock. Bring to a boil, turn the heat down to a simmer and cook for 15 to 20 minutes.
Meanwhile cook your cauliflower:
β€’Add the cauliflower florets to a roasting tray, drizzle with the oil, spices, salt and pepper and mix everything making sure the florets are nicely coated. Roast in the oven at 200 degrees for 20 minutes (turning halfway)
I served mine with turmeric rice, oatly and coriander πŸ’š

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