Cauliflower and Chick Pea Curry

Winter is here, so now is the time for a nice warming curry

Ingredients

1 medium cauliflower

2 tbsp oil

Zest and Juice of 2 limes

1 thinly sliced Medium onion,

 Handful of fresh parsley

1 can of crushed tomatoes

1 can chickpeas

4 garlic cloves

½ tsp cumin

2 crushed Birds eye chillies

2 tbsp Garam Masala

Sea salt

Piece of ginger (about the size of your thumb) peeled and grated (the ginger not your thumb!)

Method

Preheat oven to 190 C

Break the cauliflower into florets and mix with salt, black pepper, lime juice and a good glug of oil. Put them on a baking tray and place in the pre heated oven for about ten minutes remove from the oven turn the florets over and return to the oven for another ten minutes (keep an eye on this to ensure that the cauliflower does not burn)

Heat a good glug of oil in a saucepan and cook the sliced onion until translucent

Add the garam masala, cumin, fresh parsley, crushed chilli and finely chopped garlic to the onion and gently sauté for about a minute.

Add the tomatoes , drained chick peas, lime zest and roasted Cauliflower, simmer for about 10-15 minutes. Season with salt to taste and just before serving sprinkle with the grated ginger. Pour a nice cold Lager or dry Cider and away you go !

As with all curries this improves if you leave it overnight and serve the following evening.