Cauliflower and Chickpea Curry

 Cauliflower and Chickpea Curry

 

By Namit Kathoria

 

Soaking time: overnight

Preparation time: 25 min

Cooking time: 1 hr

 

Serves 6 people.

Ingredients:

Cauliflower mixture

1 small to medium cauliflower head broken down into florets

2 teaspoons cumin powder

1 teaspoons onion powder

½ teaspoon Himalayan rock salt

2 teaspoons curry powder

2 garlic cloves grated

200 ml coconut milk

 

Main ingredients

1 ½ cups dried chickpeas soaked/1 jar (500g) cooked chickpeas - drained and rinsed

2 tablespoons olive oil

1 onion diced

1-2 juicy tomatoes diced

½ teaspoon fenugreek seeds

½ teaspoon fennel seeds

2 teaspoons black cumin (nigella) seeds

1 -2 chillis diced

1 inch ginger grated

3-4 inches turmeric grated/ ½ teaspoon turmeric powder

2 garlic cloves grated

2 teaspoons coriander powder

2 teaspoons cumin powder

¼ teaspoon ground black pepper

½ teaspoon Himalayan rock salt

200 ml coconut milk

2 tablespoons tomato puree

550 ml passata

Handful of fresh spinach shredded

Juice of 1 lemon

2 teaspoons maple syrup

Fresh coriander for garnish

 

Preparation:

1. Soak the dried chickpeas overnight if using - otherwise use the cooked chickpeas from the jar. Rinse and drain.
2. Put together the cauliflower mixture and marinade the cauliflower for about 15 min.
3. Take a saucepan and bring to a medium to high heat. Add in some olive oil and one piece of onion. Wait for the onion to start to sizzle, then add in rest of the onion and the tomato. Cook for 4-5 minutes until the onion becomes translucent and the tomato softens. (If you are using an instant pot, use the sauté function).
4. Now add in the chilli, ginger, garlic and turmeric with some more of the olive oil. Deglaze with some water if you need to so that nothing burns at the bottom of the pan/ Instant Pot.
5. Add in all of the seeds and more oil and again deglaze with some water if you need to.
6. Then add in all of the spices, the salt, the pepper and more of the olive oil or water if needed.
7. At this stage add in the cauliflower that has been marinating, the tomato puree, the passata, the coconut milk and the chickpeas. If you use dried chickpeas and an Instant Pot, set the valve to seal and cook for about 15-18 minutes depending on how soft you like your chickpeas. Now wait for the natural release. If you are using a normal pan and dried chickpeas, cook for around an hour or so, make sure the chickpeas are soft before switching off the heat. If you use precooked chickpeas, cook for around 20 minutes or so in the normal pan.
8. Finally add in the lemon, the shredded spinach, the maple syrup and mix everything through. Taste and add in anymore spices, salt or pepper that are lacking.
9. Garnish with some fresh coriander.
   
   
   

Where does your protein come from?

It comes from the chickpeas.

 

To get more inspiration for healthy plant-based recipes please see our new nutrition and recipe book “Life” which is due to come out in 2022.