Roasted Cauliflower, Chicken and Chickpea Curry

This is a well spiced but not ‘hot’ spicy curry. Suitable for plant-based diets using the coconut milk and coconut cream alternatives, and replacing the chicken with extra chickpeas or spiced cauliflower. Many thanks to AGA Demonstrator Naomi Hansell for this lovely recipe. 
 

Roasted Cauliflower, Chicken and Chickpea Curry with rice and naan bread

A cauliflower, cut into small florets, and the stalks into 1 cm cubes.

4 tbsp olive oil

Spices - 1 tsp each ground cumin, ground coriander and paprika, 1/2 tsp salt, a pinch of chilli powder and freshly ground black pepper.

1 onion, finely chopped

A thumb sized piece of fresh ginger, finely grated , or 2 tbsp frozen or ‘Lazy’ ginger

150g korma curry paste or your favourite curry paste

400g greek yogurt (not low fat as it may curdle) or a tin of coconut milk.

100g double cream or half a carton of coconut cream (optional) for a richer curry

650g chicken, breast or thigh meat, sliced or 2 tins of chickpeas, drained and rinsed

1/2 tsp salt and a pinch or two of sugar to season

Serves 4-6

We used the AGA Cast-Iron Casserole for this recipe.

1. First make the spiced cauliflower. Mix together 2 tbsp oil and all the spices and toss the cauliflower florets in this mixture. Put the spiced cauliflower pieces on to a large baking tray and roast in the roasting oven, on the second or third set of runners, or directly on the floor of the oven for 30mins, then turn the florets over and roast for a further 15 mins until crispy around the edges. Alternatively, cook in a conventional/fan oven at 220/200 for 30 - 40 mins.

2. Meanwhile, soften the onion in 2 tbsps of olive oil in a large pan or casserole dish, either on the simmering plate or on the floor of the roasting oven. Add the ginger, korma paste and 50ml water and cook for a few minutes. Add the yogurt and cream if using, or coconut milk and coconut cream, and stir until heated. Add the chicken and/or chickpeas and season well with salt and sugar. Simmer very gently on the simmering plate for 10 - 15 minutes until the chicken is cooked. This can be done in the simmering oven, cook for 30 mins. Taste and add salt and a pinch or two of sugar until its really tasty.

3. Finally, spoon the roasted cauliflower on top and serve with rice, naan, roti flatbreads, poppadum and tomato and onion raita.

AGA curry tips - the AGA is great for making curry. Use the simmering plate then simmering oven to make meat or vegetable curries, cook perfect fluffy rice by starting on the boiling plate then as soon as the rice and water come to the boil, put a lid on the pan and transfer to the simmering oven to cook for 20 mins. Cook flatbreads directly on the simmering plate and cook poppadum on the boiling plate, turning frequently using tongs. Finally, the floor of the roasting oven is the perfect place to bake or reheat naan.

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