Yellow Curry with Roasted Cauliflower

• Cut the head of the cauliflower into florets, then transfer to a bowl. Lightly drizzle with olive oil and toss with the turmeric, ground cumin and salt and pepper to taste, then spread on a parchment-lined baking sheet, leaving space for the chickpeas.
• Drain the chickpeas and pat dry with kitchen paper, then transfer to the baking sheet. Coat with a drizzle of olive oil and some salt and pepper to taste.
• Roast in the oven for 17 - 20 minutes, tossing halfway through.

• Peel the ginger and grate or finely chop it.
• Slice the onion into half rings and dice the Romano pepper.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat.
• Fry the ginger, onion, Romano pepper, yellow curry spices, Javanese wok paste and sambal for 3 - 4 minutes.

• Slice the lime into 4 wedges.
• Pour the coconut milk into the pan and add the juice of 1 lime wedge per person, then add the water and crumble in the stock cube (see pantry for amounts).
• Boil the curry for 3 - 4 minutes over low heat.
• Season with salt and pepper to taste.

• Stir half of the roasted chickpeas through the curry.

Did you know... not only are chickpeas high in fibre, protein and complex carbohydrates, they're also packed with vitamins and minerals. In particular, they contain up to five times more vitamin E than any other type of pulse. Vitamin E helps boost and strengthen the immune system.