Last week I made a curry with one of the cauliflowers. I usually make aloo gobi with cauliflower, but we have no aloo (potato) so it was cauliflower and chickpea. We used to eat a lot of south Asian curry but have fallen out of the habit in recent months or years and tend to eat more SE Asian type dishes. This was so delicious though that I think we will be eating a lot more curry over the winter months.
The recipe is adapted from Hugh Fearnley-Whittingstall River Cottage Veg Everyday (27) and he has adapted it from Angela Hartnett.
Cauliflower and Chickpea Curry: 1 cauliflower separated into florets, sunflower oil, couple of onions, couple of cloves of garlic, tsp of fresh ginger (I used ginger from a tube!), 2tsp of ground coriander, 2 tsp ground cumin, pinch of chilli powder, 2 star anise, big big handful of chopped fresh tomatoes (you could use tinned – 1 tin), 1 tin of chickpeas, seasoning.
Partly cook the cauliflower in boiling water – drain. Heat the oil in a saucepan or frying pan and cook the onion, garlic and ginger. Add in the spices and cook a little more. Add in the tomato and chickpeas and cook some more until you get a nice looking sauce. Add the cauliflower and a little water and cook until it is all done. We had it with white basmati rice, yoghurt and chutneys. If you have fresh coriander you could sprinkle this on top as well. It would be lovely with homemade flatbread as well. It was delicious.