Recipe: Cauliflower and Chickpea Curry

CAULIFLOWER AND CHICKPEA CURRY
"This beautifully simple, light curry is closely based on a wonderful recipe from chef Angela Hartnett."



"It's always preferable to use some carefully selected ground and whole spices in a recipe like this, but if you're in a hurry, use a ready-made curry powder instead of the dry spices."

1 medium-large cauliflower (about 1 3/4 pounds), trimmed
Sea salt
2 tablespoons sunflower oil
3 onions, chopped
4 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
A large pinch of dried chile flakes
2 star anise
1 (14 ounce) can plum tomatoes, chopped, any stalky ends and skin removed
1 (14 ounce) can chickpeas, drained and rinsed
2 teaspoons garam masala
A good handful of cilantro, chopped
Sea salt and freshly ground black pepper
Rice, flat breads or naan (for serving)

Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt, and bring up to a rolling boil. This will partly cook the cauliflower. Take off the heat right away, drain well, and keep warm in the pan.

Heat the oil in a second large saucepan over medium heat. Add the onions, garlic, and ginger and saut for about 10 minutes, stirring often.

Add the ground coriander, cumin, chile flakes, star anise, and some salt and pepper and cook for a further 5 minutes.

Add the tomatoes with their juice and the chickpeas. Stir well, then add the par-cooked cauliflower. Pour in enough cold water to almost but not quite cover everything (1/3 to 3/4 cup) and bring to a simmer. Simmer for 5 to 10 minutes, stirring once or twice, until the cauliflower is tender.

Stir in the garam masala and half of the chopped cilantro, then check the seasoning.

Serve scattered with the remaining cilantro and accompanied by rice, flat breads, or naan.

Makes 4-6 servings
Used by permission to Recipelink.com from Ten Speed Press
Adapted from source: River Cottage Veg by Hugh Fearnley-Whittingstall