Remember the tikka masala sauce from last week's post? It makes an excellent curry when combined with roasted cauliflower and chickpeas! Once you have the sauce made, it keeps well in the refrigerator if you are not ready to make a curry yet. Just set it out at room temperature while you are roasting the cauliflower mixture, and it will be ready to stir in as soon as the roasted vegetables come out of the oven.
Roasted Cauliflower and Chickpea Curry
1 medium head cauliflower, cut into chunks
1 medium onion, cut into chunks
2 cans (15 oz. each) chickpeas, drained and rinsed*
3 T. olive oil
salt and pepper to taste
Tikka Masala Sauce (about 3 cups)
Combine the vegetables and chickpeas in a large baking pan (about 10x15 inches). Toss with the olive oil to coat and season with salt and pepper. Roast at 425 degrees for 40-45 minutes, tossing a couple of times during roasting (be careful not to overcook the chickpeas).
Remove the hot pan from the oven and stir in the tikka masala sauce until the vegetable mixture is completely coated and the sauce is heated through. (If you are using refrigerated sauce instead of freshly made, you may need to thin it with a few tablespoons of water while stirring it into the roasted vegetables.) Serve immediately over rice, or even quinoa or couscous. This curry is also good on its own, with no accompanying starch (as in the photo above, served with a bit of leftover tzatziki). Serves 6.
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