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
- 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.
- 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.
- When the spinach has wilted, taste for seasoning. Add more salt and pepper if necessary and then add a squeeze of lemon juice.
- Serve with coriander sprinkled over and yogurt on the side.
