The warm cauliflower is tossed in a golden blend of curry, turmeric, and paprika, while chickpeas crisp up for crunch. Slices of golden halloumi cheese seal the deal, grilled to salty perfection.

Add the coconut milk, cauliflower and the tin of chickpeas, liquid and all. Partially cover the pan and bring to the boil, then simmer for about 8 minutes until the cauliflower is tender and the ...

1 x 400g can chickpeas, drained and rinsed. 600g fresh or frozen hake fillets, defrosted if frozen. 30ml (2 tbsp) curry paste of choice, I used the Packo brand. 1 lemon, sliced. Fresh coriander ...

2. Put the cauliflower, 1 tbsp of the oil, mustard seeds, cumin seeds, cardamom seeds and chickpeas into a large bowl. Season with pepper and toss to combine.

3. Add the spices (cumin, turmeric and curry powder). 4. Next add the cauliflower, sweet potato and chickpeas. 5. Pour in the coconut milk and vegetable stock.

Toss together the cauliflower, chickpeas, olive oil, curry powder and 1 teaspoon of the salt and spread on a rimmed baking sheet. Roast for 20 minutes, ...

1 Cut the cauliflower into small florets. Cook in a medium saucepan of boiling salted water for 4 minutes or until almost tender. Drain well and set aside. 2 Meanwhile, heat the oil in a medium ...

Add the cauliflower and halloumi and cook for a few minutes before adding the coconut milk. Step 2 Stir gently to combine, then simmer for 10 minutes or until the curry has reduced, and the sauce ...

Stir chickpeas and coconut milk into Dutch oven; increase heat to medium, and bring to a simmer. Simmer until heated through, about 3 minutes. Season with additional salt to taste.