Cauliflower and Chickpea Curry

Cauliflower and Chickpea Curry

Got a tin of chickpeas in your store cupboard? Add them to this protein-rich vegan cauli curry for a nutritious midweek meal

Ingredients

  • Cauliflower 1, broken into small florets
  • Onion 1 large, roughly chopped
  • Ginger 4cm piece, peeled and roughly chopped
  • Garlic 2 cloves, roughly chopped
  • Groundnut oil 2 tbsp
  • Madras curry powder 1 tbsp
  • Black mustard seeds 2 tsp
  • Cumin seeds 2 tsp
  • Ground turmeric 1 tsp
  • Coconut milk 400g tin
  • Vegetable stock 200ml
  • Chickpeas 400g soaked, drained
  • Coriander handful of leaves, to serve
  • Basmati rice and Naan breads to serve

Method

STEP 1

Bring a pan of salted water to the boil. Blanch the cauliflower for 3 minutes. Drain and leave while you make the curry base.

STEP 2

Put the onion, ginger, garlic and 4 tbsp of water in a small food processor or power blender and whizz to a purée.

STEP 3

Heat the oil in large, wide, lidded frying pan. Add the onion purée and fry gently until lightly  and all the water has evaporated. Add the spices and fry for 2 minutes until fragrant.

STEP 4

Stir in the coconut milk and stock, then cover and simmer for 5 minutes.

STEP 5

Stir in the cauliflower and chickpeas, and simmer without a lid for 10-15 minutes or until the cauliflower is really tender. Stir in the coriander and serve with rice and naans, as you like.