• 3 tbsp olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 2.5cm piece of fresh root ginger, peeled and grated
• 1 tsp chilli powder (or 1 chilli, deseeded and finely chopped)
• 1 cinnamon stick
• 2 cardamom pods, crushed
• 1 tsp ground turmeric
• 1 tsp cumin
• ½ tsp ground coriander
• small handful fresh coriander, roughly chopped, plus extra for garnish
• 400ml can chopped tomatoes
• 1 tsp garam masala
• 400ml can chickpeas, liquid reserved
• 800g cauliflower, trimmed and cut into 8 wedges
• naan bread, to serve
Step 1
Flip the SmartSwitch to Air Fry/Hob. Select Sear/Sauté, set to 3 and press Start/Stop to begin cooking. Add 2 tbsp olive oil and heat for 2 mins with the lid open.
Step 2
Stir in the onions and cook for 5 mins until soft, then add the garlic, ginger, spices, ½ tsp of salt and half the fresh coriander. Cook for 3-4 mins to release the flavour of the spices. If the mixture looks to be sticking, add 2-3 tbsp of water to loosen it. Add the tomatoes, garam masala, chickpeas and their liquid and 100ml of water to the pot and bring to a simmer.
Step 3
Select Start/Stop to finish cooking, then pull out the legs on the Cook & Crisp tray and place it in the top position, above the sauce. Spread the cauliflower wedges on the tray and season with ½ tsp salt and 1 tbsp of the oil. Close the lid and flip the SmartSwitch to Rapid Cooker. Select Speedi Meals, set the temperature to 200C and the time to 10 mins. Press Start/Stop to begin cooking (the unit will steam for approx. 10 mins before the countdown timer begins).
Step 4
Turn the cauliflower wedges over halfway through cooking. Once cooked, transfer the cauliflower to a plate. Using silicone-tipped tongs, grab the centre handle and remove the tray from the unit. Remove the cinnamon stick, add in the cauliflower and give the curry a good stir.
Step 5
To serve, divide between 3-4 bowls and scatter over the remaining coriander. Enjoy hot with naan bread.