Cauliflower and Chickpea Curry Recipe from Anna Jane Kingston
Summer days call for lighter dishes and less time sweating over what to make for dinner. The beauty of making a curry recipe – is that it’s easy to cook in advance and it could potentially feed a small army!
A curry is also perfect for getting a nice variety of healthy veggies into your diet in a lovely flavorful way.
– 1 head cauliflower
– ½ chopped onion
– 1 inch ginger, chopped
– 3 cloves chopped garlic
– 150-200g spinach
– 1 can chickpeas, drained and cooked
– 100g passata
– 1 can chopped tomatoes
– 1 tbsp garam masala OR curry powder
– 1 tbsp cumin powder (if not using curry powder)
– 1 tsp mustard seeds (if not using curry powder
– 1 tsp turmeric (if not using curry powder)
– Salt and pepper
– Fresh coriander
– 2 tbsp of olive or rapeseed oil
1. Wash and prepare the cauliflower by cutting it into florets. Place the florets into a saucepan of cold water and bring to the boil – just to partially cook the cauliflower.
2. Add the oil to a large pan and over a medium – high heat, add the chopped onion and ginger and sauté for a few minutes. Then, add the garlic and all the dry spices and fry for another two minutes.
3. Next, add the chopped tomatoes and passata and simmer the sauce for a few minutes.
4. Add the drained chickpeas and spinach and simmer for about 10-12 minutes.
5. Serve with rice, some naan bread or both! Add a dollop of natural yogurt for some creaminess and to reduce the heat is necessary.
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog A Thyme to Eat may inspire and bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!