Who doesn’t love a good rogan? Made with our heady, tomato-based spice paste it’s easy to make this veggie version at home.
This recipe costs under £2 a portion when using store-cupboard ingredients you already have at home.
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- CourseMain meal
- Prepare10 mins
- Cook50 mins
- Total time1 hr
Preheat the oven to 200°C, gas mark 6. Spread the cauliflower and leaves out in a single layer over a large baking tray, or 2 trays if necessary. Drizzle with 2 tbsp oil, then toss to coat. Season well, then roast for 35-40 minutes, turning once, until dark golden in places.
Meanwhile, heat the remaining 2 tbsp oil in a large casserole or deep, heavy-based pan and fry the onion over a medium-high heat for 8-10 minutes, stirring often, until soft and beginning to colour. Add the curry paste and cook, stirring, for 5 minutes, until the paste begins to split away from the oil.
Add the tomatoes, chickpeas and caster sugar with 1L water and bring to a simmer. Bubble for 10 minutes until slightly thickened. Set aside if necessary. Cook the rice according to pack instructions.
Tip the cooked cauliflower florets into the curry and simmer for 10 minutes more until tender, stirring gently occasionally – try not to disturb the florets too much. Season well, then stir in the roasted cauliflower leaves and most of the coriander. Divide the rice and the curry between wide bowls, then top with the remaining coriander to serve.
Roasting intensifies the flavour of cauliflower, bringing out sweet, earthiness with no hint of sogginess. This curry would also be delicious made with chunks of roasted squash, or a mix of the two.