Cauliflower, chickpea tikka masala with black rice
5 min Prep, 25 min Cook
Contains Tikka masala paste (nuts/mustard)
Roasting cauliflower is a delicious way to bring out its flavour, we then stir it into a spicy tikka masala curry sauce and serve it with nutty black rice.
Preheat the oven to 200C / gas mark 6 and boil a kettle. Dissolve the creamed coconut in a jug of 300ml boiling water.
Place the black rice in a pan of 500ml boiling water with a pinch of sea salt and simmer for 25-30 mins until cooked.
Cut the cauliflower into small florets, place in a bowl and mix with 1/2 tbsp oil and a sprinkle of sea salt. Place on a baking tray in the oven for 10-15 mins until golden.
Meanwhile, thinly slice the onion. Roughly chop the tomatoes and the coriander.
Heat 1/2 tbsp oil in a medium-sized pan and add the onion for 5 mins until softened. Then stir in the tikka masala paste for 1 min. Add the roasted cauliflower florets to the pan and stir to coat in the paste.
Drain the chickpeas and add to the pan along with the chopped tomatoes and creamed coconut. Bring to the boil and simmer for 10 mins until the sauce has reduced. Then stir through half of the coriander leaves. Drain the black rice.
To serve, place the black rice on a warm plate and spoon over the cauliflower and chickpea masala. Sprinkle over the remaining coriander.
Serving Size 508 g
|Amount Per Serving|
|Calories 550.5 cals||28%|
|% Daily Value*|
|Kilojoules 2306 kJ||28%|
|Fat 20.3 g||31%|
|Sodium 1192.5 mg||52%|
|Carbohydrate 69.7 g||23%|
|Protein 19 g||38%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|