Got a tin of chickpeas in your storecupboard? Add them to this protein-rich vegan cauliflower curry for a nutritious midweek meal the whole family will enjoy
Ingreadient
- 1 cauliflower, broken into small florets
- 1 large onion, roughly chopped
- 4cm piece ginger, peeled and roughly chopped
- 2 cloves garlic, roughly chopped
- 2 tbsp groundnut oil
- 1 tbsp madras curry powder
- 2 tsp black mustard seeds
- 2 tsp cumin seeds
- 1 tsp ground turmeric
- 400g tin coconut milk
- 200ml vegetable stock
- 400g tin chickpeas, drained
- coriander, a handful of leaves to serve
- basmati rice and naan breads, to serve
Direction
- Bring a pan of salted water to the boil. Blanch the cauliflower for 3 minutes. Drain and leave while you make the curry base.
- Put the onion, ginger, garlic and 4 tbsp of water in a small food processor or power blender and whizz to a purée.
- Heat the oil in large, wide, lidded frying pan. Add the onion purée and fry gently until lightly golden and all the water has evaporated. Add the spices and fry for 2 minutes until fragrant. Stir in the coconut milk and stock, then cover and simmer for 5 minutes. 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, if you like.
