Cauliflower + chickpea curry with coconut rice

This curry is excellent – light, delicious, simple to make, can be prepared almost entirely from store cupboard ingredients (with the addition of a cauliflower!) and is from Hugh Fearnley-Wittingstall’s book River Cottage Veg everyday. The rice is incredibly moreish and couldn’t be more straightforward, the thanks there go to my friend Heidy. Thanks Heidy!

Ingredients

Curry:

1 large cauliflower

2 tbsp veg oil

3 onions, finely chopped

4 garlic cloves

1 tsp grated fresh ginger

2 tsp ground coriander

2 tsp ground cumin

Pinch +/- chilli flakes

1/2 tsp chinese five spice OR

2 star anise

400g tin chopped tomatoes

400g tin chickpeas

2 tsp garam masala

Handful fresh coriander

Rice:

400g tin of coconut milk

1 tin’s measure of jasmine rice

1 tin’s measure of water

Method

  1. Get the rice going by pouring a tin of coconut milk into a medium sized saucepan, filling the tin with water and pouring that in too, then filling it again with jasmine rice (or any kind of rice) and tipping that in too. Scrape out the rice that’s stuck in there with a spatula, give the pan a stir, pop on a lid and bring to the boil.
  2. Reduce to a low simmer for 15 minutes or so or until all of the liquid has been absorbed. Fluff up with a fork.
  3. Chop the cauliflower into mid-sized florets, put them in a large saucepan, cover with cold water and add a little salt. Bring to a fast boil, then remove from the heat and drain well.
  4. In yet another large saucepan or frying pan, heat the oil and then fry the onions for a good 10 minutes until really soft.
  5. Crush the garlic and fling that in, along with the grated ginger, ground coriander, cumin, chilli flakes, star anise/five spice, salt and pepper, mix well and keep on cooking for another 5 minutes.
  6. Pour in the tomatoes, drained and rinsed chickpeas and cauliflower and mix really well.
  7. Add in half a 400g tin of water (use the tomato can and swill it around to get all of the tomato out) stir and simmer for 10 minutes.
  8. Stir in the garam masala, most of the chopped fresh coriander (retain a little to garnish), check the seasoning, and serve.

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