26 Feb 2015 Savoury
Some might find cauliflower a boring vegetable to cook with, coming up with only the usual boiling option. I absolutely love it, not only for its ability to easily turn into a smooth, creamy and comforting puree or soup, but also that it loves Indian food as much as I do. A few simple spices bring it alive in this easy curry. If you’re still not convinced then perhaps the fact that cauliflower is packed with health benefits from antioxidants and vitamins, not to mention several anti-cancer phyto-chemicals, will help you realise just how worthy a vegetable it is.
Heat the oil in a large pan and sauté the onion, garlic and ginger on a medium heat for 5-6 minutes until softened. Add the garam masala, ground coriander and turmeric and continue to cook for a further minute or two.
Stir the cauliflower through and then pour over the stock, canned tomatoes and season to taste. Cover with a lid and leave to simmer for 25-30 minutes until the cauliflower is tender. Add the chickpeas in for the last 10 minutes of cooking time.
In the meantime, cook the rice with the brown mustard seeds in a pan of boiling salted water according to pack instructions. Drain well once tender.
Check the curry for seasoning, stir the spinach through last minute until just wilted and serve with the rice.
Photo © Joanne Murphy
1 tbsp rapeseed or sunflower oil
1 large onion, roughly chopped
2 cloves of garlic, finely chopped
Thumb size piece of fresh ginger, peeled and finely grated
2 tsp garam masala
2 tsp ground coriander
1 tsp turmeric
1 whole cauliflower (about 500g), cut into medium florets
400ml vegetable or chicken stock
400g can chopped tomatoes
400g can chickpeas, drained
250g wholemeal basmati rice
2 tsp brown mustard seeds
100g baby spinach, roughly shredded
Sea salt and freshly ground black pepper