Cauliflower and Chickpea Curry
This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves.
Serves [4]
Ingredients
1 cauliflower (use the head and leaves)
Fridge forage vegetables (potatoes, carrots, peppers will all be great in this, whatever you have)
3 cloves of garlic
1 onion
1 long green chilli
8 teaspoon curry powder or garam masala
400 grams chopped tomatoes
400 grams tin of chickpeas salt to taste
Method
Separate the cauliflower head into florets, and chop up the leaves and stalk.
Peel and thinly slice the garlic and onion, then finely slice the chilli.
Heat 3 tablespoons of oil and in a large frying pan over a low heat and sauté the cauliflower florets, stalk and leaves, garlic, onion and chilli till softened.
Stir in all the garam masala, season, and cook for a few minutes.
Add the fridge foraged vegetables and the tin of tomatoes, and top up with water if the tomatoes don’t cover everything, then simmer on a low heat for 10 minutes or until the vegetables are cooked.
Drain and add the chickpeas. Cook for a further 2 minutes.
To serve
Serve with rice or with a naan or slice of bread, a dollop of yoghurt and a squeeze of lime juice (if you have). This delicious dish freezes really well.
