About the Recipe
Transport your taste buds to the vibrant streets of Jamaica with this tantalizing Jamaican style chickpea and roasted cauliflower curry. Bursting with bold Caribbean flavours and aromatic spices, this dish is a fusion of tradition and innovation. The tender chickpeas and perfectly roasted cauliflower are bathed in a rich, creamy curry sauce that's both comforting and exotic. Whether you're a curry aficionado or new to Caribbean cuisine, this recipe promises to delight your senses and leave you craving more of its irresistible flavours.
Ingredients
Preparation
Preheat the oven to 180C
Toss the cauliflower florets with olive oil and cumin, spread on a baking tray. Roast for 30 minutes or until golden brown.
In a pan, sauté chopped white onion until softened, make sure it is on a low to medium heat, you don't want to accidentally burn or colour the onions too much. Add minced garlic, grated ginger, chopped green chili, and chopped red chili. Cook until fragrant, usually takes around 2 minutes.
Stir in all spice, fenugreek and curry powder. Cook for an additional minute.
Add your chickpeas to the pan and sauté for 3 minutes.
Incorporate the tomato paste and coconut milk. Stir well to combine.
Allow the sauce to simmer and reduce, adding water if needed to achieve your desired consistency. Season with salt and pepper to taste. Toss in the roasted cauliflower and let it absorb the flavours of the curry.
Meanwhile, cook the white rice according to the package instructions. Serve the Jamaican style vegan curry with the rice and garnish with chopped spring onions.
