Chickpea and Cauliflower Curry

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One of the simple pleasures in life, well in my life, is being able to get a meal together with whatever may be lying around the pantry or in the fridge. This is definitely one of those recipes.

I have become addicted to cauliflower lately. For starters, it is so filling and can be added to a multitude of meals. It goes with bacon, that’s a winner, is lovely smothered in cream, breadcrumbs and mature cheddar cheese and popped in the oven, curried with potatoes for Aloo Gobi, mashed to make an alternative to mashed potatoes or roasted with nutmeg for perfection.

Chickpeas are also another item that are high up on my list of go to foods in the pantry. I love the taste, texture and versatility of these legumes. They are stock full of protein and what makes me the happiest about eating a combination of these two is that both are high in dietary fibre which is such a vital part of our diet. So many of us go without dietary fibre with the use of convenience foods these days. Adults need 20-25gm dietary fibre in their diet every day. Are you getting enough dietary fibre?

With the addition of Popeye’s favorite; spinach and anti oxidant tomatoes, you really can’t go wrong with this dish. Jammers full of vitamin C, iron, dietary fibre, protein and taste, it’s guaranteed to go down well, even with the meat lovers of the clan. It’s filling and heart warming.

I used this meal a lot during college when funds were low and appetites were not. I hope you enjoy it. The best part…you can adjust the spiciness levels to your liking. My palette does not tolerate too much spice so I opt for a teency bit of cayenne mixed with a variety of other spices for extra flavour.

Ingredients

1 large red onion

1 tspn ground cumin

1 tspn ground coriander

1 tspn ground turmeric

Teency bit of cayenne (1/8 tspn)

1 tin chopped tomatoes/400g fresh is just as good

250ml vegetable stock

1 head of cauliflower, broken into florets

1 tin chickpeas

200g frozen spinach

Optional spices

Star anise
Cloves

Method

In a wide based saucepan, heat the olive oil and sweat the onions for about 15 minutes.

Add in the ground spices, cook for a few minutes to release the flavours.

Add in the cauliflower and chickpeas.

Pour in the chopped tomatoes and stock.

Season with salt and pepper.

Cook for 2-3 minutes.

Add in the spinach. As the spinach is frozen, this will need to cook for at least 10 minutes, a gentle summer should suffice and stirring occasionally to break it up.

Serve with some raita or simply on its own 🙂

Bon apetit!

Ps…the photo here is taken with my iPhone, using the Hipstamatic app. David Loftus, food photographer to Jamie Oliver, released a food photography specific lens/film/flash combo named  Loftus Lens ‘Foodie SnapPak’  for Hipstamatic and you can buy this for your iPhone through Hipstamatic and happily snap your food pictures in style.

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10 thoughts on “Chickpea and Cauliflower Curry

  1. Chickpeas are one of my staple foods, so tasty and versatile. Have never combined with cauli, good mix of textures! Will def try this out (with an extra kick of spicy heat) cooled with a yoghurt dollop 🙂

  2. I adore chickpeas in any shape or form, and you have warmed my Indian instincts with this one :-)) I love the sound of the cloves in there, though the star anise sounds very intriguing. Must make this pronto.

    By the way, lovely, I have great pleasure in saying that I’ve given you a wee award…just a gesture of appreciation for your wonderful blog and natural talent :-))

    For details :
    http://thepatternedplate.wordpress.com/2012/02/19/award/

  3. Go on the Carolanne!! That looks a bit incredible, we had leak and chickpea soup on Sunday, it was my first time cooking with them :os The boy will be glowing from his innards out very soon with all this great grub :op

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