A few months ago I created this one tray cauliflower & chickpea curry recipe on a whim and it deserves a place on the blog. It will take you about 10 minutes to add all the ingredients to a baking dish and another 40 minutes you could use this time to drink a glass of wine or watching a series on Netflix. Not in my world though, I will use the time to pack lunch boxes, put a bundle of washing in the washing machine or wash the dishes.
The point is this One tray cauliflower & chickpea curry is not conventional but certainly still delicious, healthy and super fast.
And the bonus is that you will only have to wash a baking tray and maybe a chopping board and knife. You can even use the tin from the chickpeas to measure! Even less washing up I say.
I am a big fan of one tray dishes and make them as often as I can for my family. The recipe is loosely based on a dish a friend brought me after I had my son. It was a one tray chicken dish with rice that was cooked in a tomato sauce. And I thought it should also work for a curry. So you are welcome to add chicken thighs or drumsticks to this recipe but I am keeping it Vegan for meat-free Mondays.
How to serve this curry?
You can serve the curry just as it is but I am all for toppings to take my meals to the next level. So I added some yoghurt, toasted flaked almonds and fresh coriander with a squeeze of lemon juice to finish it off.
Curry’s normally take quite a bit of time to cook. With sweating onions, spices that need to release oils etc. And all of this is very important if you want the real deal. But this recipe is fast, unconventional, healthy and delicious without spending hours in front of the stove and with very little washing up afterwards.
If you enjoy similar one-tray recipes you can find more of these types of recipes available in e-books on my websitePrint
One tray cauliflower & chickpea curry
Easy one tray curry for a Meat-free Monday.
1 chopped onion
2 cloves of garlic
1 thumb size ginger grated
1 tsp cumin
1 tsp curry powder
1 tsp turmeric powder
3 cardamom pods (seeds crushed)
pinch of salt
1 head of cauliflower broken into pieces
1 tin coconut milk
1 tin chicken stock
1 tin chickpeas
1/2 tin rice
1 bag of baby spinach
Chopped fresh coriander, toasted almond flakes, yoghurt and lemon wedges
Serve with a fresh salad or steamed green vegetables
Preheat oven to 180°C.
To a large casserole dish add all the ingredients except for the spinach, flaked almonds & coriander
Stir and place in the oven for 30 minutes. Stir the curry about twice during this time. Now add spinach and give a stir.
Bake for another 15 minutes. If the rice is not soft after the 45minutes, add a little water and place it back in the oven until cook.
Garnish with fresh coriander, yoghurt, lemon wedges and toasted flaked almonds.
You could also add 500g of chopped chicken breast or chicken pieces like thighs and drumsticks to the curry when adding ingredients to the casserole dish at the beginning.