Roasted cauliflower and bell pepper curry
This roasted cauliflower and bell pepper curry is an easy, healthy, vegan and low-carb dish. It’s made with tempering which adds intense flavours to dish. Serve it with rice or naan bread andmango chutneyon the side.
Ingredients
Method
- Preheat the oven to 180°C.
- Remove the leaves of the cauliflower, rinse and line a roasting dish with them.
- Cut the onion into thin wedges, the red pepper into thin slices.
- Tear the cauliflower florets off its stem and scatter these on top of the leaves together with the onion, cherry tomatoes and pepper pieces.
- Lightly smash the garlic cloves, then tuck these between the vegetables.
- Dust with the seeds and salt and pepper, then drizzle or spray with little oil.
- Bake in the oven for about 20 minutes, or until tender. Pour over the passata, mix well, then bake for a further 10 minutes.
- Meanwhile, make the tempering:
- Heat the oil in a saucepan, then add the seeds, garlic and ginger. Stir for a minute or so, until they start popping.
- Add the curry leaves, then the spices. Stir for a minute. Add some lemon juice.
- When the veggies are ready, pour them on top of the tempering and mix well.
- Rinse the baking dish with water, add this to the soup, together with the parsley.
- Using a hand-held mixer, purée the mixture until you get a creamy, thick soup.
- Add the stock powder or cube. Add the drained chickpeas and gently simmer until the soup has warmed up.