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Chickpea

and

Cauliflower

Curry

Screen 1 image

Ingredients

1 tbsp

sunflower

or

vegetable oil

1

small

onion,

sliced

1

garlic

clove,

crushed

or

finely

chopped

1 tbsp

grated

fresh

ginger

(about

a

thumb-size

piece)

1 tbsp

medium

or

madras

curry powder

2 tsp

ground

turmeric

(optional)

400g

tin

light

coconut milk

1

small

cauliflower,

cut into

florets,

stalk

sliced

400g

tin

chickpeas

1

lemon,

cut into

wedges

Method

Heat

the

oil

in

a

saucepan

and

fry

the

onion

for

5 minutes

until

softened.

Add

the

garlic

and

ginger

and

fry

for

2

minutes

Stir

in

the

spices

and

cook

for

30

seconds.

Add

the

coconut milk,

cauliflower

and

the

tin

of

chickpeas,

liquid

and

all.

Part

cover

the

pan

and

bring to the boil.

Simmer

for

about

8

minutes

until

the

cauliflower

is

tender

and

the

sauce

has

thickened.

If

the

sauce

reduces

too much

before

the

cauliflower

is

ready,

add

a

little

water.

Or

if

the

cauliflower

is

nearly

done

and

the

sauce

is

too

thin,

take

the

lid

off

to

allow

the

sauce

to

reduce.

Squeeze

in

the

juice

from

one

or

two

lemon

wedges,

to

taste.

The

curry

should not

need

any

salt.

To

serve,

scatter

with

chilli

if

you

like

it

spicy,

coriander

if

you

like

it

mild,

or

a

bit

of

both.

Serve

with

rice

or

naan bread

and

lemon

wedges.

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