Thursday, 12 April 2012
Coconut Cauliflower and Chickpea Curry
I have been scouring the interweb for ideas for cauliflower, as we have been getting a lot in our veg boxes. Although I love cauliflower cheese, it is an occasional treat because of all the dairy! So, curry is the next best friend of a cauliflower. I know I've done a few takes on the curry theme lately but this was a particularly nice variation, based on a Hugh Fearnley-Whittingstall dish from his excellent River Cottage Veg Every Day book. He chops and fries an onion, some garlic and some fresh ginger, but I always like to puree them in a mini chopper first. To this mix, add 2 teaspoons each of ground coriander and cumin, 1/2 teaspoon turmeric, a teaspoon of garam masala, a pinch of asafoetida (optional, but it helps counteract the natural sulpherous tendencies of cauliflower) and a teaspoon of hot chilli flakes (or to taste). Fry this paste in a couple of tablespoons of sunflower or rapeseed oil for about 3 or 4 minutes, then add 200 ml of water and a 400g tin of chopped tomatoes. Bring to the boil, season with salt and pepper and then add a tin of drained, rinsed chickpeas. Simmer this for 20 minsutes or so. Meanwhile, break a large cauli into florets, put in a pot, cover with cold water and salt and bring to the boil. Allow to boil for around 30 seconds, drain and add to the curry 10 minutes before the end of cooking, along with a 200ml tin of coconut milk or cream. Once the cauli is tender, but not breaking up, stir in some chopped coriander and a squeeze of lemon juice, and serve in a big bowl with lots of naan bread, chapattis or rice. This serves four and comes in at well under a fiver.