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🍽️ Oven Curry with Cauliflower, Romanesco, and Chickpeas

665 kcal · 30 min · 4 servings

Ingredients

• 250 g dried chickpeas
• 5 chili peppers (red and green)
• 2 onions
• 2 garlic cloves
• 2 tbsp ghee (clarified butter)
• 1 tsp brown mustard seeds
• 1 tsp coriander seeds
• 1 cinnamon stick
• 4 curry leaves
• 1 tbsp turmeric powder
• 600 ml vegetable broth
• 400 g Romanesco
• 400 g cauliflower (0.5 cauliflower)
• 2 green Thai mangoes
• 400 ml coconut milk
• salt
• 2 tbsp lemon juice

Instructions

1. 1. Place the chickpeas in a large bowl and cover them with plenty of water. Let them soak overnight.
2. 2. Drain the soaking water the next day. Rinse the chickpeas under running water. Let them drain well.
3. 3. Wash the chili peppers thoroughly. Make a slit along the side of each pepper.
4. 4. Peel the onions and garlic. Cut them into coarse cubes.
5. 5. Heat the ghee in a heatproof pot on the stove.
6. 6. Roast the mustard and coriander seeds in it for 2 minutes over medium heat.
7. 7. Add the cinnamon stick, curry leaves, turmeric, onions, garlic, and chili peppers.
8. 8. Simmer everything for 5 minutes.
9. 9. Pour in the broth and the chickpeas.
10. 10. Let the curry simmer covered over low heat for approx. 45 minutes.
11. 11. Clean and wash the Romanesco and cauliflower.
12. 12. Divide them into large florets.
13. 13. Halve the florets or cut them into slices.
14. 14. Peel the mangoes.
15. 15. Cut the flesh away from the stone into small cubes.
16. 16. Pour the coconut milk into the curry.
17. 17. Season it with salt and lemon juice.
18. 18. Gently fold in the mango, Romanesco, and cauliflower.
19. 19. Place the dish in the preheated oven.
20. 20. Bake it at 200 °C (convection 180 °C; gas mark 3) for another 20 minutes.
21. 21. Stir occasionally.
22. 22. Let the curry brown slightly.

Nutrition per serving

• kcal: 665
• Protein: 21 g · Fett/Fat: 35 g · Carbs: 64 g