Читать книгу The Intolerant Gourmet: Free-from Recipes for Everyone - Pippa Kendrick - Страница 41

Cauliflower and Chickpea Curry

In this irresistible curry, the yielding texture of cauliflower mingles with the iron-rich tang of spinach, while chickpeas add body and bite to the dish, all enveloped in an aromatic coconut sauce. Perfect served with Lemon and Cashew Nut Rice and perhaps a poppadom or two.

Serves 4

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2 cloves of garlic

2 red onions

4 large tomatoes

1 small cauliflower

1 red chilli

250g/9oz spinach

3 tbsp groundnut or rapeseed oil

1 tbsp cumin seeds

1 tbsp ground coriander

1 x 200g tin of chickpeas, drained and rinsed

300ml/½ pint coconut milk

1 tbsp garam masala

Sea salt and freshly ground black pepper

Begin by finely chopping the garlic and onions. Place the tomatoes in a bowl, cover in boiling water and leave to stand for 1 minute, then drain and gently peel away the skins (they should slide off with ease) before chopping into quarters. Trim any excess stalk left on the base of the cauliflower and remove the outer leaves, then cut into small individual florets – no bigger than 3–5cm/1–2in in size. Finely chop the chilli, retaining the seeds, and set all the prepared vegetables aside.

Bring a large saucepan of water to the boil, then immerse the spinach and cook for 2 minutes. Drain and rinse the spinach briefly under cold, running water, lightly squeeze out any excess water from the leaves (taking care as they can be very hot) and then whiz to a coarse purée in a food processor or using a hand-held blender. Alternatively, you could chop the spinach by hand until very finely pulped.

Heat the groundnut or rapeseed oil in a large, heavy-based saucepan and add the onion, garlic, chilli, cumin seeds, ground coriander, chickpeas and a good pinch of salt. Sauté over a medium heat for 10 minutes or until the onion has softened but not browned. Add the cauliflower florets, tomatoes and coconut milk to the pan, cover with a lid and bring to the boil. Once boiling, reduce the heat to low and simmer gently for 30 minutes or until the cauliflower is tender to the point of a knife.

Stir in the puréed spinach and the garam masala, heat through for a couple of minutes, then season with salt and pepper to taste and serve.