Recipe: Cauliflower and chickpea curry

This is a delicious and simple curry I found in the book “River Cottage Veg Everyday” by Hugh Fernley-Whittingstall which although is not a vegan cookbook, has vegan recipes and marks them as such for quick reference.

What you will need:

1 medium to large cauliflower

2 tbsp olive oil

1 onion, chopped (optional)

Garlic clove, chopped (optional)

1 tsp fresh ginger, grated

2 tsp ground cumin

2 tsp ground coriander

2 star anise (optional)

400g can of chopped tomatoes

400g can of chickpeas, drained and rinsed

2 tsp garam masala

Handful fresh coriander, chopped

Method:

Cut the cauliflower into medium florets and put into a large pot. Cover with cold water and bring to boil. Take off the heat straight away and drain well.

Heat oil in a large saucepan over medium heat and add onions, garlic and ginger.  Sauté for approx. 10 minutes, stirring often.

Add ground coriander, cumin, star anise and a dash of salt. Cook for 5 minutes.

Add tomatoes and chickpeas and stir well. Add cauliflower and pour in enough cold water to almost but not quite cover everything. Bring to a simmer and cook for 10 minutes, stirring now and then, until the cauliflower is tender.

Stir in the garam masala and half the chopped coriander. Serve on rice with the rest of the coriander scattered on top.