Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C. Break the cauliflower into small florets. Finely chop the onion, and finely grate the garlic and ginger. Rinse the chickpeas and let them drain.
Roast the cauliflower
Toss the cauliflower with 10 ml of oil and 2 g of salt. Spread it in a single layer on a baking tray and roast for 20 minutes at 220 °C, until browned at the edges and tender in the middle but still holding its shape.
Cook the rice
Rinse the rice in a sieve under cold water. Put it in a saucepan with 450 ml of water and 2 g of salt, then bring to a boil. Cover, reduce the heat to the lowest setting and cook for 12 minutes. Remove from the heat and leave covered for another 5 minutes, then fluff with a fork.
Make the chickpea curry
While the cauliflower is roasting, heat the remaining 15 ml of oil in a wide saucepan. Cook the onion over medium heat for 5 minutes, until softened and sweet. Add the garlic, ginger, curry powder, cumin, turmeric and chilli; stir for 30 seconds. Stir in the tomatoes, coconut milk, 150 ml of water, chickpeas and the remaining 3 g of salt. Simmer gently for 12 minutes, stirring occasionally.
Finish and serve
Stir the roasted cauliflower into the curry and warm over low heat for 2 minutes so it absorbs the sauce without breaking apart. Remove from the heat, add the lime juice and stir. Divide the rice and curry among four bowls and sprinkle with coarsely chopped coriander.
