Roasted Cauliflower & Chickpea Curry
30 min
Vegan
150969
For 2 Portions
400 g
whole tomato, canned
280 g
chickpeas
20 g
cilantro, fresh
20 g
ginger
1
yellow onion
1/2
cauliflower
200 ml
water
2 tsp
turmeric
2 tbsp
olive oil
2 clove(s)
garlic
1 tbsp
curry powder
pepper
salt
1. All set?
2. Preheat oven to 355°F (fan, recommended) or 375°F (conventional).
3. Wash cauliflower and cut into florets.