Roasted cauliflower with curry sauce and quick chapati breads

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7. To roast the cauliflower, mix half of the oil and a third of the spices in a bowl. Place the cauliflower quarters onto a baking tray and brush with the spice mix. Roast for 45 minutes, or until cooked through.

2. 2

   To make the curry, heat the remaining 2 tablespoons of oil in a large sauté pan over a medium heat. Sauté the onion, garlic, ginger, and chilli for 3-4 minutes or until soft.

3. 3

   Add the remaining spices and the whole spices and cook for a further 2 minutes. Add the coconut milk and stock. Cook for 8-10 minutes.

4. 4

   To make the chapatis, combine all the ingredients in a large bowl, then gradually add enough water to bring the mixture together into a soft dough. If it gets too wet, knead a little more flour into it. It should be supple but not sticky.

5. 5

   Heat a large frying pan over a medium-high heat. Meanwhile, take walnut-sized pieces of dough and roll them out as thinly as possible on a lightly oiled surface. When the pan is hot, cook the chapatis in batches for 1-2 minutes on each side. Keep them wrapped in a tea towel until ready to serve.

6. 6

   Just before serving, make the tarka. Heat the ghee in a frying pan and once hot, add the remaining ingredients. Cook until the spices start to pop.

7. 7

   Divide the roasted cauliflower between four bowls, pour over the curry sauce and drizzle the hot tarka on top. Serve with the chapatis on the side.

1 serving ≈ 338 g

Nutrition values are estimates. - means data is unavailable.