Lunch today: Caulflower and chickpea curry

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I don't remember where the recipe came from. I added some Broccoli for colour.

 

The recipe required steaming cauliflower (and my added broccoli), and add to the sauce when cooked, or almost cooked. However, I found this turns cauliflower and broccoli to mush and doesn't look appetizing.

 

I prefer to cook spices and sauce until the sauce is 'saucy', then add the uncooked vegetables and only cook until the vegetables are still a bit crisp.

 

Ingredients:

- Cauliflower with optional broccoli

 

Spices:

- Freshly grated ginger

- 2 – 3 gloves garlic, grated

- About 1 tsp Garam Masala

- About 1 tsp ground Turmeric

- (sometimes I add chopped onion as well).

 

Cook this in a little oil until fragrant. I don’t know what this really means. I just cook it on low heat for a few minutes without burning it.

 

Then, add 2-3 chopped fresh tomatoes and about 100mL or so Passata, and cook on low heat (covered) until saucy., stirring every now and then.

 

Then add coconut milk (to taste) and cook a little further. If the sauce is too thick add some water. At this stage I also add about ¼ tsp salt. More may be needed, and I have no idea whether salt is necessary or right at this stage. In some recipes it recommends to add salt last.

 

Then add a 400g can (drained) chickpeas, chopped cauliflower and broccoli. Stir the lot to cover the vegetables, add more water or coconut milk ‘as required’ and simmer the lot until cauliflower and broccoli is more of less tender.

 

Garnish with fresh coriander leaves. (I didn’t have any).

 

This can be served with a dollop of yogurt. Sometimes, I garnish this dish with some nuts (cashews, slivered almonds, roasted peanuts), sultanas, or chopped dates, but let everyone choose ‘with or without’ by themselves.

 

Serve with rice.

Served with rice, this should serve 3 - 4 people.

 

Much of my cooking is done in the tagine or baked in the oven.

 

Done