CAULIFLOWER, LEEK AND CHICKPEA CURRY
The other night I was looking for something easy to cook, preferably in a single pot; a ladleful of taste over some basmati brown rice–comfort food that cooks itself. I looked in the fridge and as happens regularly–found a cauliflower (in good condition!), a leek and a bottle of chickpeas on the shelf in the larder and I knew there were a few small tomatoes left to gather at the end of the garden–perfect!
INGREDIENTS
1 onion –– chopped small
2 garlic cloves — chopped
2 tbsp olive oil
1 tsp black mustard seeds
1 tsp each of turmeric, cumin powder and ginger powder
1/2 tsp each of coriander powder, cayenne powder
8oz tomatoes — chopped roughly
1 pint/450 ml stock — I use organic vegetable stock cubes
1 cauliflower — separated into bite-size florets
1 leek — cleaned and sliced
3 tbsp cooked chickpeas — from a tin, a can or bottle
salt and pepper
2 tbsp of whisked low/no fat yogurt or coconut cream
METHOD
Sweat the onion and garlic in the olive oil until they soften and begin to colour.
Add the mustard seeds and let them cook for a minute.
Add the rest of the spices and mix them in.
Add the tomatoes, stirring them into the spice mix and cook for five minutes to break them down a little and form a sauce.
Add half the stock and cook for a further 5 minutes–reducing it a little.
Mix in the sliced leeks and the broken up cauliflower–you may find you only need half the head–making sure the vegetables are immersed in the liquid.
Cook on a low heat for 30 minutes–checking now and then in case it’s drying up–as it very nearly did for me!
(Add more stock as you need and cook on.)
Add the chickpeas and cook a further five minutes.
When the vegetables are tender, turn off the heat and let it cool down.
Fold in the yogurt or coconut cream.
Gently reheat to serve over some basmati brown rice.
Healthy Eating For Life: Over 100 Simple and Tasty Recipes
Right Way Publishing
£5.24, Amazon (Available 9th January)
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