Cauliflower and chickpea curry

Cauliflower and chickpea curry

Ingredients

serves 2
  • •100g rice or quinoa
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •1 tsp fresh ginger, minced
  • •½ tsp turmeric
  • •½ tsp cumin
  • •1 tsp curry powder
  • •¼ tsp chilli flakes
  • •¼ tsp sea salt, to taste
  • •1 tbsp tomato paste
  • •250ml vegetable stock
  • •¼ large cauliflower, cut into florets
  • •120g chickpeas
  • •50g soya chunks (optional)
  • •80g spinach
  • •10g fresh coriander, finely chopped
  • •Juice of 1 lime
  • •100g silken tofu cream (see recipe)

Directions

Cooking mode
  1. 1. Rinse and cook the rice or quinoa.
  2. 2. In a small bowl, add the soya chunks and enough boiling water or vegetable stock to just cover them. Leave to sit for 5–10 minutes.
  3. 3. In a large pan, heat the olive oil over medium heat. Add the onion and cook for 5 minutes, until softened.
  4. 4. Stir in the garlic and ginger and cook for 2 minutes. Stir in the turmeric, cumin, garam masala, chilli flakes, salt and tomato paste and cook for 2 minutes. Pour in the vegetable stock.
  5. 5. Add the cauliflower and toss until coated. Stir in the chickpeas. Cover and simmer for 15–20 minutes, stirring occasionally, until tender.
  6. 6. Make the "bright and fresh" flavour silken tofu cream.
  7. 7. Add the spinach to the pan and stir through until wilted. Reduce to a low heat and stir in the lime juice, cream and coriander.
  8. 8. Serve with the rice or quinoa.
Baker Beanie Author

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