Toasted Cauliflower and Chickpea Curry
Print recipe
| Serves | 4 to 5 |
| Prep time | 20 minutes |
| Cook time | 35 minutes |
| Total time | 55 minutes |
| Dietary | Diabetic, Gluten Free, Vegan, Vegetarian |
| Meal type | Lunch, Main Dish |
| Misc | Freezable, Pre-preparable, Serve Hot |
| Occasion | Casual Party, Halloween |
| By author | Karen Burns-Booth |
A simple vegan curry that is packed with lots of your five-a-day and some fabulous spices
Ingredients
- 1 tablespoon rapeseed oil
- 2 large onions (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1 small cauliflower (trimmed and cut/broken into small florets)
- 1 tablespoon black onion seeds (aka Nigella seeds)
- 2 tablespoons curry paste (I used Korma paste)
- 1 teaspoon turmeric
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground ginger
- 1 x 400g tin chickpeas (drained)
- 600ml vegetable stock
- Handful of baby spinach leaves (About 50g)
- Coriander leaves (to garnish and serve)
Note
A simple vegan curry that is packed with lots of your five-a-day and some fabulous spices
Directions
| Step 1 | Heat the oil in a large saucepan over a medium heat and add the diced onions, garlic, cauliflower and black onion seeds. Saute gently with the lid on for between 5 and 7 minutes until the onions are soft and cauliflower has taken on some colour. Remove the lid and saute for a further 2 to 3 minutes to allow the cauliflower to take on more colour. |
| Step 2 | Add the curry paste, turmeric, chilli flakes and ground ginger and stir well. Saute for about 2 minutes then add the chickpeas and the vegetable stock. mix well, replace the lid and simmer for 20 to 25 minutes until the cauliflower is soft but still retains its shape. Five minutes before the end of cooking, add the spinach leaves. |
| Step 3 | Serve with fresh coriander leaves as a garnish with steamed Basmati rice, poppadoms and assorted sambals. |
| Step 4 | NB: Freezes well and is better when eaten the day after making. |
