Cauliflower, Chickpea And Chard Curry

• 1 red onion, peeled and finely diced
• 1 bunch fresh cilantro, leaves picked, roots washed and all finely chopped
• 1 knob of ginger, peeled and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon fennel seeds
• 1 teaspoon crushed coriander seeds
• 1 teaspoon ground coriander seeds
• 1 teaspoon ground cumin seeds
• 1 teaspoon ground turmeric
• 1 tablespoon mustard seeds
• 1/3 teaspoon ground chili flakes (if you like your curries hot, add a little more)
• 2 medium carrots, peeled and cut into 1/3-inch cubes
• 3 stalks celery, cut into 1/3-inch cubes
• 1 large head cauliflower, cut into florets
• 1 (12-ounce) can light coconut milk
• 1 (12-ounce) can crushed tomatoes
• 3 teaspoons white wine vinegar
• 1 1/2 cups water, divided
• 1 bunch chard, washed and shredded
• 1 (15-ounce) can chickpeas, well drained
• Salt and freshly ground black pepper to taste
• Steamed rice, for serving

1. In a heavy-bottomed saucepan, saute the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
2. Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
3. Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
4. Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
5. Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
6. Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
7. Add the chard to the curry along with the chickpeas.
8. Before serving, throw in a small handful of roughly chopped cilantro leaves.
9. Adjust the seasoning with a little salt and pepper.
10. Serve with steamed rice.

red onion, fresh cilantro, knob of ginger, olive oil, fennel seeds, coriander seeds, ground coriander seeds, ground cumin seeds, ground turmeric, mustard seeds, ground chili flakes, carrots, stalks celery, head cauliflower, light coconut milk, tomatoes, white wine vinegar, water, chard, chickpeas, salt, rice

Taken from www.foodrepublic.com/recipes/cauliflower-chickpea-and-chard-curry-recipe/ (may not work)