Cauliflower and chickpea curry
We are now a good couple of weeks into the new year and this is when our resolutions begin to waiver. The weather is cold and grey and it’s too easy to stay indoors and make excuses not to exercise. We crave comfort food and convenience. I’m taking part in dry January which I thought would be nice and easy as I don’t consider myself to be much of a drinker, but no, after a weekend of decorating and sorting things out around the house (we are hoping to move later this year) I was craving a nice glass of red! Puddings are now filling this gap, not everyday I hasten to add.
For those of you who have resolved to eat more healthily this year I have a wonderful vegetarian curry for you featuring the humble cauliflower. Not only healthy it’s cheap to make as well. I find, as with all curries, the flavour improves if made in advance and eaten the next day. I hope you enjoy it and good luck with all your resolutions.
Cauliflower and Chickpea Curry
- 1 medium cauliflower, cut into medium florets
- 2 tbsp olive oil
- 2 onions, chopped
- 3 garlic cloves, chopped
- 1 teasp freshly grated ginger
- 2 teasp ground coriander
- 2 teasp ground cumin
- A large pinch of dried chilli flakes
- 2 star anise
- 400g tin chopped tomatoes
- 400g tin chickpeas, drained and rinsed
- 1 teasp garam masala
- Small bunch of fresh coriander, chopped
- Sea salt and freshly ground black
Put the cauliflower florets into a large pan, cover with cold water, add some salt and bring up to a rolling boil. Take off the heat straight away, drain well and keep warm in the pan.
Heat the oil in a large saucepan over a medium heat. Add the onions, garlic and ginger and gently sauté for about 10 minutes, stirring frequently.
Add the ground coriander, cumin, chilli flakes, star anise and some salt and pepper. Continue to cook for a further 5 minutes, stirring often.
Add the tinned tomatoes along with a cans worth of cold water, then add the chickpeas and cauliflower. Stir well and bring up to a simmer. Continue to simmer for 5-10 minutes, until the cauliflower is tender.
Stir in the garam masala and half the chopped coriander, then check the seasoning. Serve scattered with the remaining coriander and accompanied by rice, flatbreads or naan bread.