Chickpea recipes are like buses, you wait for one and then, you know the rest...if you looked at last week's recipe..if you didn't then this makes no sense BUT the meal you can preo is proper delicious.
Ingredients
For the curry
- 60 ml vegetable oil
- 1 tbsp black mustard seeds
- 300 g or 2 medium brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 60 g fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp garam masala
- ¼ tsp cayenne pepper
- 400 g canned crushed tomatoes
- 250 ml vegetable stock
- 1 tbsp honey
- 500 g cauliflower, cut into florets
- 300 g courgette, thickly sliced
- 400 g canned chickpeas, rinsed, drained
To serve
- Coconut rice
- Coriander leaves
- Pappadums
- Mango chutney
Instructions
- Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the mustard seeds. As they begin to pop, add the onion, garlic and ginger; cook, stirring, until the onion is golden brown.
- Reduce the heat to low and add the remaining spices. Cook, stirring, for a few minutes or until fragrant, before adding the undrained tomatoes, stock and honey. Cover and simmer for 10 minutes.
- Add the cauliflower and courgette; simmer, covered, for an additional 10 minutes or until the cauliflower is cooked through. Stir in the chickpeas and simmer for 1 minute or until hot. Season to taste with sea salt and freshly ground black pepper.
- Serve the curry with coconut rice and coriander, pappadums and mango chutney.
TIPS
To make coconut rice, place 400 g basmati rice, 250 ml coconut milk, 500 ml water and 1 teaspoon sea salt flakes into a medium saucepan. Bring to the boil, stirring occasionally. Reduce the heat and simmer, covered, for about 10 minutes or until the liquid is absorbed. Stand, covered, for 10 minutes.
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