Cauliflower and Chickpea Curry
A beautifully simple, light curry from River Cottage – perfect for a family meal on a Meat Free Monday.
Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt and bring up to a rolling boil. This will part-cook the cauli. Take off the heat straight away, drain well and keep warm in the pan.
Heat the oil in a large saucepan over a medium heat. Add the onions,garlic and ginger and sauté for about 10 minutes, stirring often.
Add the ground coriander, cumin, chilli flakes, star anise and somesalt and pepper and cook for a further 5 minutes.
Add the tomatoes with their juice and the chickpeas. Stir well, then add the cooked cauliflower. Pour in enough cold water to almost but not quite cover everything (100–200 ml) and bring to a simmer.
Simmer for 5–10 minutes, stirring once or twice, until the caulifloweris tender.
Stir in the garam masala and half the chopped coriander, then check the seasoning.
Serve scattered with the remaining coriander andaccompanied by rice, flatbreads or naans.
“This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett. It’s always preferable to use some carefully selected ground and wholespices in a recipe like this but, if you’re in a hurry, use a ready-made curry powder instead of the dry spices.”
Recipe courtesy of River Cottage Veg Every Day! by Hugh Fearnley-Whittingstall.
Image copyright Simon Wheeler.