Cauliflower and chickpea curry with rice
You need
- 1 onion
- 2 cloves garlic
- 1 thumb-sized piece of ginger
- 1 tablespoon medium curry powder
- 1 small cauliflower
- 1 tin chopped tomatoes (400 g)
- 1 tin chickpeas (400 g), drained
- ½ mug rice
Method
- Soften the chopped onion in 1 tablespoon of oil for 5 minutes. Add the chopped garlic, grated ginger and curry powder and stir for 1 minute.
- Cut the cauliflower into bite-sized florets. Add them with the tomatoes, the chickpeas, 1 mug of water and a quarter teaspoon of salt.
- Simmer with the lid on for 20 minutes, until the cauliflower is tender. Take the lid off for the last 5 minutes to thicken.
- Meanwhile cook the rice: twice as much water as rice, lid on, lowest heat, 12 minutes. Then heat off, lid on, 5 minutes.
- Serve half the curry with the rice. Cool the rest and put it in the fridge.
Remember this: The same base as the dahl: onion, garlic, ginger, spice, then a tin and a simmer.
Lunch tomorrow
Reheated until steaming, with a pitta or toast.
Other swaps
Cauliflower for sweet potato or squash, in chunks.
Contains
None of the 14 major allergens as written. Curry powders can contain mustard or celery. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 693 kcal | 27 g | 17 g | 1.1 g | 0.9 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.