| 35 |
| Serves: people |
This quick and delicate vegetarian curry takes just over half an hour to get to the table and is great with a bowl of steaming wholegrain basmati rice or naan bread.
Any leftovers are yummy in a wrap for lunch the following day.
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INGREDIENTS
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INSTRUCTIONS
- Cut the cauliflower into florets. Shred the savoy cabbage. Rinse the vegetables under running water. Blanch for 3 minutes or steam for 3-4 minutes. They should be soft but still retain some bite. Keep warm.
- Peel and finely slice the onion. Peel and crush the garlic. Peel and finely chop the ginger. Drain the chickpeas and rinse under running water. Wash and chop the coriander.
- Heat the oil in a large pan. Add the onions, garlic, ginger and a sprinkling of salt and sauté for 5 minutes, stirring almost continuously.
- Add the ground coriander, cumin seeds, star anise, ground turmeric and chilli flakes and cook for another 3-4 minutes. Stir frequently to prevent the mixture burning.
- Add the tomatoes and their preserving juice and the drained chickpeas. Rinse the empty tomato tin with a little water and add to the pan, stir well and continue cooking for 3-4 minutes.
- Add the cauliflower and cabbage, stir in the garam masala and half the chopped coriander and simmer for 10 minutes.
- Sprinkle with a generous grinding of black pepper and the remaining chopped coriander and serve.
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