You know I just LOVE Indian! You also know that I don't need meat to consider my dish/meal complete and to feel satisfied. This is a very light curry and an easy one to prepare. I enjoyed it with rice but I'm sure a naan would be equally appreciated. You could always add some other vegs like peas or broccoli, but I followed the original (the fact that I'm a huge fan of cauliflower was a bonus!). Hope you'll enjoy this one - and I also hope you'll swap that burger/steak/chicken breast for something meat free...
How to make it...
- 1 medium cauliflower, trimmed and cut into small sized florets
- 2 tablespoons vegetable oil
- 3 onions, chopped
- 4 cloves of garlic, chopped
- 1 teaspoon fresh ginger, grated
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- a pinch of dried chilli flakes
- 2 star anise
- 400g can chopped tomatoes
- 400g can chickpeas, drained
- 2 teaspoons garam masala
- a hand full of fresh coriander, chopped (again, didn't have any at home so couldn't add it)
- salt, to taste
- freshly ground black pepper, to taste
Place the cauliflower in a large pan of cold water, add a pinch of salt
and bring to a boil. Once it has come to a boiling point, take of the
heat and drain. Replace the lid and set aside.
Heat the oil in a large frying pan or a sauce pan that won't stick over medium heat. Add the onions, garlic and grated ginger and fry for around 10 minutes, stir regularly until soft but not brown. Add all the spices, apart from the garam masala and cook over a low heat for another 5 minutes or so, until fragrant. Add the chopped tomatoes and drained chickpeas and stir to combine. Add the cauliflower and enough water to just about cover everything. Bring to simmer. Continue to simmer for about 10 minutes or so, until the cauliflower is tender. Stir in the garam masala and half of the chopped
fresh coriander. Check the seasoning and add salt and freshly ground
black pepper to your liking.
Sprinkle the rest of the fresh coriander over the top and serve with rice, naan or chapatis.
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