Chickpea Curry with Roast Cauliflower

1. Warm your oven to 200°C/Fan 180°C/Gas 6. Peel and thinly slice the onions. Peel the garlic clove and finely chop or grate it. Peel the ginger and finely chop or grate it.

2. Pour 2 tbsp oil into a large pan and warm over a medium heat. Slide the chopped onions into the pan and add a good pinch of salt and pepper. Fry the onions for 8-10 mins, stirring occasionally, till starting to soften.

3. While the onions fry, trim the base off the cauliflower and remove the woody outer leaves (see our tip on what to do with them). Slice the cauliflower florets and stalk into small, bite-sized pieces and scatter them into a large roasting tin. Dust over the garam masala and a good pinch of salt and pepper. Drizzle with 1 tbsp oil and toss to evenly coat. Roast in the oven for 30 mins, turning halfway, till tender and caramelised at the edges.

4. When the onions are glossy, add the tikka masala spice blend to the pan, along with the chopped garlic and ginger. Stir and fry for a further 1-2 mins, till the pan smells aromatic. Drain the chickpeas and add them to the pan. Pour in the chopped tomatoes and top up with 200ml hot water. Add a pinch of sugar from your cupboard, if using. Stir well and bring the curry to the boil, then reduce the heat to a gentle simmer. Cook the curry for 20 mins, stirring occasionally, till the sauce has thickened slightly.

5. When the curry is almost ready, pop the naan breads on a baking tray and sprinkle with 2-3 tsp cold water. Slide the naans into the oven on the shelf below the cauliflower, and cook for 3-5 mins, turning once, till warm.

6. When the cauliflower is cooked, remove the roasting tin from the oven. Squeeze over a little lemon juice.

7. Divide the curry between shallow bowls and tear the coriander leaves over the top. Serve with the warm naan breads, roast cauliflower and wedges of the remaining lemon half on the side.

8. Love Your Leftovers:
The curry will keep for up to 3 days in the fridge. Divide the curry between tubs, top with the roast cauliflower, seal and store. Reheat in the microwave or on the hob, with a an extra splash of water or vegetable stock, till piping hot. The curry and cauliflower can also be frozen for up to 3 months. Defrost overnight before reheating.

9. No Waste, More Taste:
Keep your cauliflower leaves out of the compost – they’re great shredded and stir-fried with garlic, spring onion and ginger as a simple side dish, or slice them and add to stews for the final 5 mins of cooking to add an extra burst of green to your dinner.