This is a short cut curry using pre-made paste. A perfect solution for times when you’re not in the mood for a long list of spices to create the real deal. Roasting the cauliflower and tomatoes adds some extra sweetness and a little smokiness from any charred edges. Served with rice, or naan or roti. Dinner is done in 30 or so minutes.

Serves 4-6

1kg cauliflower (large head), halved, base and outer leaves trimmed with the core intact, cut each half into three wedges

olive oil, to drizzle for cooking

300g hydroponic cherry tomatoes, stems and leaves removed

1 red onion, finely sliced

¼ cup rogan josh curry paste

400ml can coconut milk

500ml vegetable, or chicken stock

peel of half a lime

300g kipfler or Nicola potatoes, cut into 1cm wide slices

400g can chickpeas, drained

sea salt, to taste

½ bunch fresh coriander leaves

Steamed basmati or long grain rice, to serve

1 lime, cut into wedges

Pre-heat the oven to 200°C (fan-forced 180°C). Line a baking tray with baking paper. Arrange the cauliflower over the lined tray. Using a tablespoon of curry paste, rub a little over each wedge then drizzle over 2 tablespoons of olive oil. Bake for 15 minutes, remove baking tray from the oven and scatter the tomatoes around the cauliflower then return the tray to oven. Roast a further 10 minutes or until the cauliflower is just tender and browned around the edges. Some of the tomatoes may have split.

Meanwhile heat a tablespoon of olive oil in a large sized heavy based saucepan over a low-medium heat. Add the onion and cook for 5 minutes to soften. Add the paste, stirring for about 30 seconds, until aromatic. Stir in the coconut milk and cook for a minute, then add the stock, lime peel and potatoes. Increase the heat to medium-high and bring to a simmer. Cook for 15 minutes. Add the chickpeas, roasted cauliflower and tomatoes and bring back to a simmer. Cook for a further 10 minutes until the potatoes are tender. Taste and adjust with salt if required.

Spoon into bowls, keeping cauliflower pieces intact and garnish with coriander. Serve with steamed rice and lime wedges.

VARIATIONS:

Add 400g of cubed firm tofu.

Fiona Hammond ©