Chickpea, Cauliflower & Coconut Curry

by Rukmini Iyer from The Green Cookbook (Square Peg)

Photography: David Loftus 

I could eat a different chickpea curry every week, which is why you’ll find at least three in this book.  This version, with cauliflower, coconut milk and lime is packed with flavour – just rereading the recipe now makes me hungry.  It’s also wallet-friendly, as it first appeared in my £1-per-portion column in the Guardian.  Do make the full portion even if you’re serving two, as leftovers are even nicer the next day.

Prep 15 min

Cook 30 min

Serves 4

Ingredients

2 tbsp neutral oil or olive oil

1 tsp cumin seeds

1 onion, finely chopped

2in/5cm ginger, finely grated

2 garlic cloves, finely grated

1 heaped tsp ground cumin

1 heaped tsp ground coriander

½ tsp ground turmeric

1 tsp chilli flakes

1 tsp sea salt flakes, plus extra as needed

1 x 400g tin coconut milk

1 cauliflower, cut into small florets

1 x 400g tin chickpeas, drained and rinsed

150g spinach

2 limes, juice only

Flatbreads (gluten-free if required),

or basmati rice, to serve

Method

Heat the oil in a large saucepan over a medium heat and add the cumin seeds.  Fry for 30 seconds, then add the onion and cook, over a medium to low heat for 10 minutes, stirring occasionally, until golden brown.

Add the ginger, garlic, cumin, coriander, turmeric, chilli flakes and sea salt, and stir-fry for 2 minutes over a low heat.  Add the coconut milk, stir if not smooth, then add the cauliflower and chickpeas.  Bring to the boil then simmer for 10-15 minutes or until the cauliflower is just cooked through. Add the spinach and cook for a further 2 minutes or until wilted.

Let the curry to stand for 10 minutes to allow the flavours to mingle, then add the lime juice, and taste and adjust the salt as needed.  (The sauce will taste saltier than the chickpeas or cauliflower, so try a bit of everything together.)

Serve hot with flatbreads or rice on the side.

Photograph: Yuki Sugiura/The Guardian.

NOTE:  if you have the oven on anyway, this is lovely with roasted cauliflower too.  Just add it to the pan when you have 5 minutes left on the sauce.

Drinks tasted on air, alongside the dish:

https://www.northernmonk.com/products/striding-edge-light-ipa?_pos=1&_sid=b028dbb0d&_ss=r. https://www.northernmonk.com/products/faith-alcohol-free-alcohol-free-hazy-pale-ale-0-5?_pos=1&_psq=faith+alcohol&_ss=e&_v=1.0