Roasted Cauliflower with Chickpeas, Cucumber Salsa and Tamarind Chutney
This delicious bowl of masala chickpeas with roasted cauliflower and fresh zesty salad is a delicious vegan-friendly lunch.
Servings 4 people
Calories 452kcal
Cost $12
Ingredients
- 2 tbsp curry powder
- 1 head cauliflower small
- 4 cloves garlic
- 2 cm ginger
- 4 stalks spring onion
- 1 lime
- 2 lebanese cucumber
- 6 stalks coriander
- 800 g canned chickpeas drained and rinsed
- 1 cup water
- 2 tsp garam masala
- 60 g tamarind chutney
- 6 tbsp light olive oil extra virgin
Instructions
Cauliflower
- Preheat oven to 220C. Break cauliflower into florets and coat with curry powder, a good pinch of salt and 2 tbsp of oil. Place cauliflower on oven tray and roast for 12-15 minutes until tender.
Salsa
- Finely mince garlic and ginger. Set half the ginger aside. Slice cucumber into 1/2 cm cubes. Thinly slice spring onion, and roughly chop coriander including stems. Zest and juice lime.
- Add to a mixing bowl: ginger, cucumber, coriander, spring onion, lime zest, good pinch of salt and 2 tbsp of oil.
Chickpeas
- Place frypan on medium heat. Add 2 tbsp of oil, garlic and remaining ginger. Cook for 2 minutes. Add chickpeas and garam masala and stir for 1 minute. Season with salt and add 1 cup of water, cook for 3-5 minutes until water reduces.
- To serve, place the chickpeas into bowls, top with cauliflower and cucumer salsa. Drizzle the tamarind chutney over the top.
Notes
This recipe is by Veg Me Up and can be purchased as a meal-kit if you live in Melbourne, Australia.
Nutrition
Calories: 452kcal | Carbohydrates: 46g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 611mg | Potassium: 1068mg | Fiber: 15g | Sugar: 6g | Vitamin A: 345IU | Vitamin C: 82mg | Calcium: 172mg | Iron: 5mg
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