Proper chana masala with brown rice
Chickpeas simmered in a deeply spiced onion-tomato masala; the vegan curry that needs no defending.
Whole roast cauliflower with tahini & pomegranate
A burnished whole cauliflower over spiced chickpeas, tahini sauce and pomegranate.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Rub the cauliflower with 2 tbsp oil and the spices; roast at 190C fan for 50 to 60 minutes until a knife slides in.
- Step 2
Warm the chickpeas in the remaining oil with a pinch of the same spices.
- Step 3
Whisk tahini, lemon, garlic and 4 tbsp water.
- Step 4
Sit the cauliflower on chickpeas; pour tahini, scatter pomegranate and parsley. Carve at the table with flatbreads.
Make it work for your circle: cooking for someone in
perimenopause? Every recipe on this site explains its own "why", so
you don't have to; just cook it. Doubling the vegetables never hurts.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 17g |
| Carbohydrates | 48g |
| – of which sugars | 10g |
| Fibre | 14g |
| Fat | 24g |
| – of which saturates | 3.2g |
| – of which omega-3 | 0.3g |
| Calcium | 180mg |
| Iron | 5mg |
| Salt | 0.7g |
New
Try it
Like this? Get a whole week planned around you.
Tell the Peri Planner how you're feeling and it builds your personalised menu, this recipe included.
Cooked it, rated it
Be the first to review this recipe. Ratings from members appear here, and once they're real they feed the recipe's published rating; we don't invent numbers in the meantime.
Keep cooking
You might also like
Shiitake & black bean sauce stir-fry with cashews
Shiitake, peppers and cashews in fermented black bean sauce over brown rice.
Aubergine katsu curry
Panko aubergine steaks baked crisp under proper katsu sauce with sticky rice.