Roasted Cauliflower Lentil Curry

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

1 medium head cauliflower

1 Tbsp vegetable oil

garlic powder

½ tsp paprika powder

¼ tsp salt

¼ tsp ground black pepper

1 medium onion

3 clove garlic

1 Tbsp curry powder

½ Tbsp garam masala

½ Tbsp ground turmeric

ground cumin

ground coriander

ground cinnamon

salt (to taste)

2 Tbsp tomato paste

270ml light coconut milk

1 can of chickpeas

1 cup fresh spinach

Directions

Preheat the oven to 210°C. Toss the cauliflower with the oil and spices on a lined baking tray. Roast for 20 - 25 minutes, mixing once halfway.

Add the oil / ghee to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add the tomato paste until aromatic and thickened. Add the spices and garlic until aromatic. Stir for 30 - 60 seconds.

Add the can of coconut milk. Let it reduce slightly. Add the aquafaba.

Allow to simmer for 5 minutes.

Add the roasted cauliflower. Cook until everything is heated through, about 5 minutes.

Turn off the pot, and add in spinach.

Serve with rice or naan, and enjoy!