Cauliflower and Chickpea Curry

Name: Cauliflower and Chickpea Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 397 grams 400g) can chickpeas, drained and rinsed; 397 grams 400g) can plum tomatoes, chopped, any stalky ends and skinless; 1 medium large cauliflower (about 1 3/4 pounds/800g), trimmed; 1 large pinch A of dried chile flakes; 1 handful A good of cilantro, chopped; 2 teaspoons garam masala; 4 garlic cloves, chopped; 1 teaspoon freshly grated ginger; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 3 onions, chopped; 4 servings Sea salt; 4 servings Sea salt and freshly ground black pepper; 2 star anise; 2 Tbsps sunflower oil

The recipe Cauliflower and Chickpe If you have sunflower oil, star anise, an of cilantro, and a few other ingredients on hand, you can make it.

Instructions

Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.

Ingredients you will need

Cauliflower

Water

Salt

Equipment you will use

Frying Pan

Heat the oil in a second large saucepan over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often.

Ingredients you will need

Garlic

Ginger

Onion

Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.

Ingredients you will need

Ground Coriander

Salt And Pepper

Red Pepper Flakes

Star Anise

Cumin

Add the tomatoes with their juice and the chickpeas. Stir well, then add the parcooked cauliflower.

Ingredients you will need

Cauliflower

Chickpeas

Tomato

Juice

Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup/100 to 200ml) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.

Ingredients you will need

Cauliflower

Water

Stir in the garam masala and half of the chopped cilantro, then check the seasoning.

Ingredients you will need

Garam Masala

Seasoning

Cilantro

Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.

Ingredients you will need

Cilantro

Naan

Rice

Hugh Fearnley-Whittingstall is a renowned British broadcaster, writer, farmer, educator, and campaigner for sustainably produced food. He is the James Beard Award-winning author of seven books. Hugh established the River Cottage farm in Dorset, England in 199

Visit www.rivercottage.net.

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

397grams

400g) can chickpeas, drained and rinsed 397grams

400g) can plum tomatoes, chopped, any stalky ends and skinless 1medium

large cauliflower (about 1 3/4 pounds/800g), trimmed 1large pinch

A of dried chile flakes 1handful

A good of cilantro, chopped 2teaspoons

garam masala 4

garlic cloves, chopped 1teaspoon

freshly grated ginger 2teaspoons

ground coriander 2teaspoons

ground cumin 3

onions, chopped 4servings

Sea salt 4servings

Sea salt and freshly ground black pepper 2

star anise 2Tbsps

sunflower oil

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Weingut Hirsch Heiligenstein Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 32 dollars per bottle.