Chickpea and Cauliflower Curry
Photography by Sarah Tuck.
With old-school flavours and a gentle warmth this curry is perfect for the whole family.
Serves: 2-3
INGREDIENTS
2 tablespoons olive oil
1 teaspoon cumin seeds
1 brown onion, chopped
1 thumb ginger, peeled and grated
2 cloves garlic, crushed
1 teaspoon turmeric
1 tablespoon curry powder
1 tablespoon Garam Masala
½ large cauliflower (or 1 small head broccoli), chopped into florets
400mls coconut milk
400grams frozen spinach
400gram tin chickpeas, drained
To serve:
⅓ cup toasted sliced almonds
⅓ cup apricot chutney
2 tablespoons picked coriander leaves
rice, flatbreads or naan
METHOD
Heat the oil in a large, deep frying pan and cook the cumin seeds for a few minutes, until fragrant. Add the onion and cook for 6-7 minutes until the onion has softened. Add the ginger, garlic and spices, cook for 2 minutes, stirring, then add the cauliflower. Cook for 5 minutes, then add the coconut milk and frozen spinach. Cook a further 5 minutes or until the cauliflower is tender. Add the chickpeas and cook a few minutes to heat through. Serve with almonds, a good blob of chutney and some warm flat breads.
Where’s the meat?
Feel free to add 400grams trimmed, chopped chicken thighs when adding the cauliflower and extend the cooking time by 5 minutes to ensure they are cooked through.
Work it your way
Whiz half of the curry with a stick blender and return to the remainder to make a thick, nourishing soup.
Add chopped celery with the onion, and golden raisins and tomato paste with the cauliflower for more of a Coronation Chicken vibe (and if you fancy add the chicken as above too!)
Add 1 sliced red chilli and 300grams raw prawns with the cauliflower, for a spicy twist.
Add 1 peeled, chopped kumara, or 1 cup chopped pumpkin and an extra 150mls coconut milk with the cauliflower for a larger meal.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!