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October 25, 2020

Cauliflower, Chickpea & Spinach Curry

This is a very quick, simple curry which is delicious on its own or served with some steamed rice. It’s suitable for freezing and can also be roughly blended with a little more liquid to make a curried vegetable soup. Or I sometimes put some onto a warmed wrap and roll up for a lunch time sarnie. And don’t bin the green leaves surrounding the cauliflower – wash and steam for a tasty veg which is a cross between cauliflower and cabbage.

Serves 4

  • 1 cauliflower, separated into small florets
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp nigella (black onion) seeds 
  • 1 onion, finely chopped
  • 2 green chillies, finely chopped
  • 1 piece fresh ginger, grated
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp ground fenugreek
  • pinch of ground cinnamon
  • 150ml hot vegetable stock or water
  • 12 tomatoes, finely chopped
  • 1 can chickpeas (about 240g drained weight)
  • 250g spinach leaves, well washed
  • squeeze of lemon juice
  • salt and freshly ground black pepper
  1. Bring a saucepan of water to the boil and add salt. Add the cauliflower florets and blanch for about 3 minutes until just al dente. Drain and refresh under cold water.
  2. Heat the oil in a large saucepan. Add the cumin and nigella seeds, and fry for a minute, then add the onion, chillies and ginger. Cook for a few minutes until the onion has softened, then add the garlic and all the spices. Pour in the     stock, add the tomatoes and season with salt and pepper. Simmer for 5 minutes, then add the cauliflower florets, chickpeas and spinach leaves. Don’t worry about the spinach leaves crowding the saucepan, they will wilt down in no time.
  3. When the spinach has wilted, taste for seasoning. Add more salt and pepper if necessary and then add a squeeze of lemon juice.
  4. Serve with coriander sprinkled over and yogurt on the side.