How to make a Cauliflower and Chickpea Curry.
Ingredients: Serves 4
- 1 medium head of Cauliflower, cut into small florets
- 1 can (400g) of cooked chickpeas, rinsed and drained
- 1 medium carrot, chopped
- 1 small bunch of fresh coriander, leaves picked (for garnish) and stems finely chopped
- 1 small fennel bulb, chopped
- 1 thumb-size ginger, peeled and sliced
- 1 small onion, peeled and finely chopped
- 1 cinnamon stick
- 2 pieces star anise
- 4 cardamom pods
- 1 can (400ml) coconut milk
- 1 can (400g) chopped tomato
- ½ tsp. gram masala
- ½ tsp. turmeric
- ¼ tsp. ground cumin
- 1 tbsp. Mild curry powder
- 1 heaped tsp. Madras curry powder
- ¼ cup water
- 1 cube good quality vegetable stock
- Pinch of salt (or more to taste)
- Vegetable oil
- Heat a splash of vegetable oil on medium heat in a large saucepan or casserole, add the onion, fennel, carrot, ginger and coriander stem and a pinch of flaky sea salt.
- Fry for about a couple of minutes or until the vegetables start to soften.
- Add the spices mix and fry until fragrant (here you need to be careful not to let the spices burn at the bottom of the pan), add ¼ cup water to deglaze the pan.
- Pour in the chopped tomato, then the coconut milk.
- Add the cinnamon stick, cardamom pods, star anise and vegetable stock cube.
- Stir until everything is well combined.
- Add the chickpeas and the cauliflowers, then let it simmer for about 8-10 minutes or until the cauliflowers are soft but not mushy.
- Check the seasoning.
- Once cooked, transfer the curry to a large serving bowl or serve in individual portions with steamy basmati rice or naan bread and garnish with coriander leaves.
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