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; coriander, a handful of leaves to serve; basmati rice and naan breads, to serve

Pan and bowl of chickpea and cauliflower curry next to some naans

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
coriander
a handful of leaves 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 golden 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.