Cauliflower, Chickpea and Spinach Curry

Serves 4

Ingredients

1 large cauliflower, leaves and stem removed, broken into florets

Splash of olive oil

1 onion, diced

3cm fresh ginger, peeled

4 garlic cloves, peeled

1 tbsp tomato purée

1 1/2 tsp Garam masala

1 tsp ground turmeric

1/2 tsp ground cumin

400g tin chopped tomatoes

400ml tin light coconut milk

400g chickpeas, drained and rinsed

200g spinach

Handful coriander, chopped

Method:

1. Preheat the over to 190 degrees. Arrange the Cauli in a single layer on a large baking sheet and mist with cooking spray. Season and then roast for 25 mins or until the florets have started to brown.

2. Meanwhile put the onion, ginger and garlic in a food processor. Pour in 30ml cold water and pulse until very finely chopped. Put some oil in a pan and cook this mixture over a medium heat for about 10 minutes until it softens and just starts to colour.

3. Stir in the tomato purée and spices and cook, stirring constantly for 1 minute. Add a splash of water to thin out the mixture then add the chopped tomatoes and coconut milk, and stir to combine. Add the chickpeas bring to the boil then cover and simmer for 10 minutes.

4. Add the roasted Cauli and cook uncovered for a further 10 minutes. Stir in the spinach along with most of the coriander, garnish with the rest.