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Cauliflower, Chickpea & Coconut Curry
This hearty curry uses every bit of the cauliflower – the florets, firm stalk and even the tender leaves. They're bubbled in a lightly spiced tomato and coconut sauce along with nutty chickpeas. Delicious by itself or serve with rice, roti or naan breads for an extra satisfying meal.
Ingredients
- 1 red onion
- 2 garlic cloves
- A thumb of ginger
- 1 chilli
- 1 cauliflower
- 1 tbsp vegetable curry powder
- 1 tsp turmeric
- 400g tin of chopped tomatoes
- 400ml tin of coconut milk
- 400g tin of chickpeas
- 100g baby leaf spinach
- 1 lime
- A handful of coriander
Prep: 20 mins | Cook: 50 mins
Method
1. Trim, peel and finely slice the onion. Peel and grate or crush the garlic. Peel the ginger and finely slice or grate it. Finely chop the chilli, scooping out the seeds and white pith if you prefer less heat. Chop the cauliflower florets into bite-sized pieces. Finely slice the leaves and stem, discarding any very ragged leaves.
2. Heat 1 tbsp oil in a large casserole dish or heavy-based pan on a medium heat. Add the onion and season with a pinch of salt and pepper. Fry for 5-8 mins, stirring often, till beginning to soften.
3. Add the garlic and ginger and cook for 1 minute. Sprinkle in the curry powder and turmeric and cook, stirring often, for 1 min till fragrant. Trickle in a little more oil if it’s too dry.
4. Add the cauliflower florets, leaves and stalk and toss with the other ingredients to coat in the spices. Cook for 7-10 mins or till it starts to soften, stirring often.
5. Tip in the chopped tomatoes and cook for 5 mins till they start to breakdown. Pour in the coconut milk and bring to a simmer. Pop on a lid. Gently simmer on a medium heat for 15 mins till the cauliflower is becoming tender. Stir occasionally.
6. Meanwhile, drain the chickpeas. After 15 mins, add these to the cauliflower and simmer for 5 mins till the cauliflower and chickpeas are tender.
7. Tumble in the baby leaf spinach and stir for 1 min till wilted. Squeeze in the juice from half the lime. Taste and add a pinch more salt, pepper or lime, if you think it needs it.
8. Spoon the curry into 4 warm bowls. Chop the coriander and sprinkle on top to garnish. Serve straight away.
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