Baked cauliflower and chickpea curry

Instructions

1 Preheat oven to 200°C. Line a large baking tray with baking paper. Place cauliflower and tomatoes on prepared tray. Add curry paste and toss to coat. Bake for 30 minutes or until cauliflower is tender.

2 Heat oil in a large saucepan set over a medium-high heat. Add onion and chickpeas. Cook, stirring, for 5 minutes or until onion is soft. Add cumin seeds, coriander and chilli. Cook, stirring, for 1 minute or until fragrant. Add vegetable stock to pan with 1/2 cup cold water and bring to the boil. Reduce heat and simmer for 2 minutes.

3 Add cauliflower and tomato mixture to pan. Cook for 5 minutes or until heated through. Add spinach and cook for 2 minutes or until wilted.

4 Serve curry with steamed rice and a dollop of yoghurt.