Friday, 11 January 2013

Chickpea and Cauliflower Curry

What to do with a neglected cauliflower that's sitting in your fridge? Well, having had enough of cheese over Christmas (I love the stuff, but there are limits), I decided to make a curry with it instead of cauliflower cheese. I'd heard how cauliflower goes so well with chickpeas, and so opened up a tin of those, too. We ate one of the simplest, most nutritious and delicious curries we'd had in a long time. What you get here is a mild, creamy curry with the flavour of cauliflower just coming through and the chickpeas provide a nuttiness as you eat. I loved it, and can't wait to eat it again.


cauliflower and chickpea curry

Chickpea and Cauliflower Curry
Serves 4
Ingredients

  • 1 heaped tablespoon Korma curry paste (I used Patak's)
  • 1 medium-sized head of cauliflower
  • 1 x 400g can of chickpeas, drained
  • 200ml coconut milk 
  • salt, to season
  • fresh coriander leaves for serving


Method

  1. Heat the curry paste gently until it starts to sizzle, in a non-stick frying pan. Use a little vegetable oil if you need to, depending on how oily your curry paste is.  
  2. Chop the cauliflower into florets and add these to the pan, coating well in the curried oil. Fry for a couple of minutes. 
  3. Next, tip in the coconut milk and then the drained chickpeas and simmer until heated through and the cauliflower florets are tender. Taste and season with salt and scatter over fresh coriander leaves just before serving. 





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