Sweet and spicy indian style cauliflower and chickpea curry. Recipe Tested on some lovely friends and given the tick of approval. I love adding fruit to curries to give them some extra flavour – I used some tinned pineapple for this one. I served this with rice, brown lentil dahl and I also made some naan breads from scratch. The naan breads were amazing! This is a lovely dish. A real winter warmer. I ate this for a couple of days after making it and the flavour continued to develop.
“Part of the secret of success in life is to eat what you like.” Mark Twain
Cauliflower and Chickpea Curry
teaspoon black mustard seeds
teaspoon fenugreek seeds
1 teaspoon turmeric
2 x cloves garlic
fresh red chilli
coriander bunch (fresh)
1 small sweet potato – peeled, diced and roasted
2 ripe tomatoes
1 x 400ml tin coconut milk
1 x 400g tin chickpeas
1 small tin pineapple chunks
What do I do now?
Roast the cauliflower in the oven.
Fry all the dry spices in a pan. Place the garlic, ginger, coriander, chilli in a food processor and blend until fine. Stir into the fried spices. Add the tomatoes and roast sweet potatoes. Pour in the coconut milk, chickpeas and pineapple. Lastly add the roast cauliflower and bring to the boil. Simmer for about 15 minutes until the cauliflower is cooked.
Add some fresh coriander before serving.
Serve with rice and poppadoms.
Anything else I should know?
This is even better the day after – the flavours will continue to develop. This is a mild curry which is quite sweet. Add some extra chilli if you like it spicy.