Recipe: Cauliflower and Chickpea Curry

Ingredients

• 1 medium cauliflower, cut into large florets
• 3 Tbsp sunflower oil
• 1 large onion, chopped
• 2 garlic cloves, chopped
• Thumb sized piece of fresh root ginger, finely chopped
• 2 tsp ground cumin
• 1 tsp each of ground coriander and turmeric
• ½ tsp crushed dried chilli flakes (or tsp of chilli powder)
• 4 tsp garam masala
• 400g chopped tomatoes (with chillies if you can find them – larger supermarkets tend to stock but it’s not crucial, you can always add a little more dried chilli to taste)
• 400g canned chickpeas

Instructions

1. Add the florets to a pan of boiling water and simmer for 5 minutes
2. Drain but reserve about 100ml of the cooking water
3. Heat the oil in a large pan, gently fry the onion until soft but not coloured
4. Add the garlic and ginger, cook gently for 2 minutes
5. Stir in the spices, keep the heat low for another 2 minutes
6. Add the tomatoes, chickpeas and season, cover the pan and simmer for 5 minutes
7. Add the cauliflower and reserved water, stir well.
8. Cover and simmer for another 5-10 minutes until the cauliflower is just tender

Notes

http://www.thisisnotadiet.uk/2016/07/17/recipe-cauliflower-and-chickpea-curry/