One-Tray Chickpea& Cauliflower Curry

Preheat oven to 425°F.

Add olive oil and butter to a large deep baking tray and place in the oven for about 5 minutes until the butter melts and the oil is hot.

While the oil heats, cut the cauliflower into florets.

Sprinkle curry powder, garam masala, and cumin over the tray and mix with the hot oil; add the cauliflower florets, toss to coat in the spiced oil with a pinch of salt, and roast on the upper oven rack for 10–15 minutes while preparing the garlic, ginger, and chickpeas.

Add the minced garlic, minced ginger, chickpeas, sugar, salt, coconut cream, tomatoes, and water to the tray and roast for about 25 minutes until the mixture reduces and the cauliflower is tender.

Season the curry to taste with soy sauce, then heat the naan in the oven or toaster before serving.

Serve the curry with garlic naan bread and, if desired, a dollop of natural or coconut yogurt.