One-Pan Cauliflower Curry With Coriander Cashew Pesto
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
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Ingredients
6 servings
- 1 medium white onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 2 tablespoons tomato purée
- ½ teaspoon dried red chilli flakes
- 1 tablespoon medium curry powder
- ½ teaspoon ground turmeric
- 1 head cauliflower
- 250g brown rice
- 240g canned chickpeas
- 1 x 14 oz tin chopped tomatoes
- 400ml light coconut milk
- 8 oz baby leaf spinach
- drizzle of olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 180°C / 160°C fan / 350°F.
Step 2
Place a large heavy-bottomed casserole dish over medium–high heat. Add the olive oil and, once hot and shimmering, add the onion, garlic and ginger, plus a sprinkle of salt. Cook, stirring often, for 4–5 minutes until softened and translucent.
Step 3
Add the tomato purée, dried red chilli flakes, curry powder and turmeric; stir to coat and cook for 1 minute.
Step 4
Add the cauliflower, rice and chickpeas and stir to coat. Then add the chopped tomatoes and coconut milk. Fill 1 of the tins with water (400ml / 14 fl oz) and pour into the pan
Step 5
Cover the dish with a lid and bake in the oven for 55–60 minutes. The timing will depend on your oven and the rice that you’re using, so check after 45 minutes.
Step 6
While the rice is cooking, arrange the cashews on a baking tray and place into the oven for 10–12 minutes until golden and fragrant. Remove and leave to cool slightly before tipping into a blender or NutriBullet with all of the other pesto ingredients. Blitz until smooth and creamy. This is quite a thick pesto, so you may need to occasionally stop the blender to scrape the pesto off the sides to ensure that it fully blends.
Step 7
Once the curry is cooked, remove from the oven and stir through the chopped spinach. Serve with the creamy coriander pesto.
Step 8
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