Recipe Details
Preparation Time
20 mins
Cooking Time
40 mins
Ingredients
- 1 medium cauliflower (200g)
- 6 spring onions (50g)
- 2 tbsp sunflower oil (30ml)
- 3 garlic cloves
- 1/2 jar of korma paste (100g)
- 400g can chickpeas
- 150ml coconut cream
- 1 vegetable stock cube
- 100g fine green beans
- 50g ground almonds
Method
- Heat the oven to 200C/180C fan/gas 6. Place a chopping board with anti-slip grips on the work surface and line it with kitchen paper or a tea towel if necessary.
- Chop the cauliflower into bite-sized florets and leaves, and the stalks into smaller pieces.
- Peel and trim the spring onions, then chop them into small pieces.
- Drizzle sunflower oil over the cauliflower mixture and season with salt. Toss everything together until the vegetables are evenly coated.
- Transfer the vegetable mixture to a deep roasting tin and roast in the oven for 15 minutes.
- Crush garlic cloves using a garlic crusher and add them to the tin. Stir to combine.
- Open the can of chickpeas using a can opener, then drain the liquid and tip the chickpeas into the tin.
- Pour coconut cream over the top of the vegetables, followed by a vegetable stock cube. Stir to combine.
- Add 100g fine green beans and 50g ground almonds to the tin. Stir everything together until well combined.
- Return the tin to the oven and roast for an additional 25 minutes.
- Remove from the oven and let cool slightly before serving.
