Butter Cauliflower Curry

• 1 small head of cauliflower, cut into florets
• 1 can of chickpeas, rinsed and drained well
• ½ cup Greek-style yoghurt
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 50g ghee
• 1 onion, thinly sliced
• 3 cardamon pods
• 1 cinnamon stick
• 1 tsp ground Kashmiri chilli
• 2 tbsp tomato paste
• ½ tsp garam masala
• 1 tomato, diced
• 100ml cream
• Good pinch of salt
• To serve
• Steamed basmati rice
• Sprig mint
• Chutney

#cookware #weeknightdinner #everydaygourmet

This recipe is created in partnership with Everyday Gourmet.

1. Preheat the oven to 210°C. 2. Combine the garlic, ginger, 1 tsp each of cumin and coriander, a good pinch of salt and yoghurt. Add the cauliflower and coat it completely in yoghurt. Arrange on a tray lined with baking paper and roast in the oven for 15 - 20 minutes or until a slightly charred crust forms. 3. Meanwhile, make the sauce, melt the ghee and add the onion in a sauté pan, cardamom and cinnamon stick and cook for 1 - 2 minutes to soften the onion. Now add the chilli powder and the rest of the ground cumin and coriander, followed by the tomato paste and cook for 1 minute. Add the fresh tomato, and 300ml water reduce to a simmer and cook with the lid on for another 5 - 6 minutes. 4. Now add the garam masala, and chickpeas and bring to a boil. Add the cauliflower and cook for 5 minutes, then add the cream and simmer until thickened. 5. Serve with rice and your favourite chutneys.