Cauliflower, Chickpea And Chard Curry

  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)

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