Name: Cauliflower and chickpea curry
Total time: 45 min
Yield: Serves 4
Ingredients: 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; handful of leaves coriander to serve; basmati rice and naan breads to serve

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
handful of leaves coriander
to serve
basmati rice and naan breads
to serve

Method

step 1
Bring a pan of salted water to the boil. Blanch the cauliflower for 3 minutes. Drain and leave while you make the curry base.
step 2
Put the onion, ginger, garlic and 4 tbsp of water in a small food processor or power blender and whizz to a purée.
step 3
Heat the oil in large, wide, lidded frying pan. Add the onion purée and fry gently until lightly 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.