Quick Thai Curry

• 1 head cauliflower, broken into florets
• 1 punnet Woolworths roasted sweet potato & chickpea bites
• olive oil, for roasting
• 1 cup red onion, sliced
• 1 sachet Thai green curry paste
• 1 can coconut milk
• pomegranate rubies, for serving
• coriander, for serving
• poppadums or toasted naan bread, for serving

1. Break a head of cauliflower into florets or cut into thick slices, drizzle with olive oil, season and roast at 180°C until golden and tender.

2. Fry roasted sweet potato & chickpea bites from Woolworths in olive oil until golden brown.

3. Heat olive oil in a pan and add ¼ cup of sliced red onion, fry until they soften, then add a sachet of Thai green curry paste.

4. Add a can of coconut milk and stir through until the sauce is bright green and fragrant.

5. Ladle the curry sauce into bowls and add to each bowl roasted cauliflower, the chickpea bites, pomegranate rubies, and dollops of coriander pesto.

6. Serve with poppadums or toasted naan bread.