Oven Baked Sri Lankan-Style Cauliflower & Chickpea Curry

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Add your basmati rice to an oven-proof dish with a pinch of salt and 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 25-30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Heat a large, wide-based, hob-safe oven-proof casserole dish with a matching lid with a drizzle of vegetable oil over a high heat

Once hot, add your cauliflower florets with a pinch of salt and cook for 2-3 min or until very lightly browned

Peel and roughly chop your shallot[s]

Peel and finely chop (or grate) your garlic

Chop your creamed coconut roughly (if required!)

Slice your green chilli[es] finely

Drain and rinse your chickpeas

Add the chopped shallot and chopped creamed coconut to the dish with half the sliced green chilli (can't handle the heat? Go easy!)

Add the chopped garlic, curry powder, tamarind paste, ground turmeric and vegetable stock mix with your chopped tomatoes, drained chickpeas and 200ml [250ml] [350ml] boiled water

Put the dish in the oven and cook, covered, for an initial 20-25 min or until thickened

Use this time to clear up, set the table, have a cup of tea or simply chill!

Wash your spinach and pat it dry with kitchen paper

Once the curry has thickened, remove the dish from the oven and stir through the spinach with a pinch of salt and pepper

Leave to stand with the lid on for 5 minutes or until the spinach has wilted – this is your Sri Lankan-style cauliflower & chickpea curry