Ingredients

The following ingredients have 4 Servings
  • 1 romanesco
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1 onion (diced)
  • 2 cloves garlic
  • 2 tsp ginger (finely diced or use lazy ginger)
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • 1/2 tsp chilli powder (Use more or less to taste)
  • 2 tsp garam masala
  • 2 tbsp ground almonds
  • 400 g tinned tomatoes
  • 400 g tinned chickpeas (drained and rinsed)
  • 3 tbsp chopped coriander
  • 4 tbsp flaked almonds

Instruction

  • Preheat the oven to 200C
  • Chop the romanesco into equal sized florets and toss in a tablespoon of  oil.  Roast in the oven for 30 minutes.
  • While the romanesco is cooking, put another tablespoon of oil into a saucepan and gently cook the onions for 5 minutes until softened.
  • Add the ginger and garlic to the onions.   Stir in and cook for another minute then add all the spices.  Stir in and cook for another minute.
  • Add the ground almonds, tinned tomatoes and chickpeas.   Half fill the tomato tin with water and add that too.   Bring to the boil then lower the heat and simmer for 10 minutes.
  • Put the flaked almonds in a dry frying pan and heat gently until they begin to get some colour.   Keep tossing the pan so they don't burn.
  • Take the romanesco out of the oven and stir into the curry along with the chopped coriander.
  • Serve with rice or bread.  Scatter the flaked almonds on the top.