Chickpea and Cauliflower Curry

Keep calm and curry on…

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I am a big believer of experimenting with ingredients. Combining different spices, herbs, vegetables and proteins to create lip smackingly delicious flavours is my thing. After all variety is the spice of life

Take this curry for instance, both chickpeas and cauliflower are very humble in flavour. However combined with bold spices like cinnamon, black cardamom and smoked paprika even humble flavours are brought to life. This curry was so quick and easy, I didn’t even get a chance to take photos along the way. Not to mention we were so hungry at the end that we devoured this beauty without a photo pause. 

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Ingredients: 16 Cooking time: 30 minutes

Serves: 6

  • One cauliflower, cut into florets
  • 400gms of chickpeas (I used the canned ones)
  • One medium onion, finely chopped
  • 250gms of tomato pasata (or canned tomatoes)
  • Two pods of garlic, minced
  • Thumbsized piece of ginger, grated
  • 400ml of light coconut milk
  • One large cinnamon stick
  • One black cardamom
  • One teaspoon smoked paprika
  • One teaspoon garam masala
  • One teaspoon red chilli powder
  • Half teaspoon turmeric powder
  • Salt to season
  • One tablespoon of ghee or two tablespoons of olive oil
  • Fresh coriander to garnish

Melt ghee in a heavy bottom saucepan. Add cinnamon and crushed black cardamom. Once aromatic add onion, garlic and ginger. Cook until onions are lightly caramelised.

Add tomato pasata, followed by all the dried spices. Mix well. Now add the cauliflower, chickpeas (drain and rinse prior to use) and two cups of water. Mix well and cover the pan, let the curry simmer on medium heat for 10 minutes.

Now add coconut milk and season with salt as required. Cover the pan and let the curry simmer for another 15 minutes. Your lip smackingly delicious curry is ready to be served.

Garnish with fresh coriander and serve on a bed of steamed rice. This is a perfect way to enjoy a mid week meal.

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Pumpkin Dal

Cause’ tonight is the night when two become one and its DALICIOUS!!!

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My fridge may not always be stocked up but my pantry always is! I make sure I am always fully stocked with dried herbs, spices, lentils, noodles, pasta, ghee, mustard oil and olive oil. These are few of my favourite things. In terms of fresh produce I always tend to buy fruits and vegetables that are in season. This way you get the best produce, for a fraction of a cost and there is hardly any wastage.

So one night when all I had in my fridge was half a pumpkin and curry leaves. I wasn’t sure what to do with them, until I looked in my pantry and found a can of brown lentils and black sesame seeds. Just like that this dish came together. Serve it with a side of steamed rice or naan bread or just eat it like a soup, it’s delicious.

Ingredients: 15  Cooking time: 30 minutes

Serves: 4

  • Half a pumpkin, cubed ( I used kent pumpkin)
  • One can (400gms) of brown lentils
  • One red onion, finely sliced
  • One tomato, finely chopped
  • 8 -10 fresh curry leaves
  • Three to four garlic pods, coarsely chopped
  • Half a bunch of coriander (stem and leaves), coarsely chopped
  • Two to three green chillies, finely chopped
  • Juice of one lemon
  • One teaspoon of mustard seeds
  • One teaspoon cumin seeds
  • Half a teaspoon turmeric powder
  • Salt to season
  • Two tablespoons of mustard oil
  • One tablespoon toasted sesame seeds (for garnish)

Heat mustard oil in a pan. Add garlic, once aromatic add mustard seeds, cumin seeds, green chillies and curry leaves. Once the mustard seeds begin to splutter and curry leaves start crackling, add onion, coriander stem and cook until onions are lightly browned.  

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Now add the tomato, cook on a medium heat until the tomato is soft. Then add pumpkin cubes and turmeric powder. Mix well. Finally add the lentils (rinse thoroughly before adding them to the dish), four cups of water, lemon juice and season with salt. Cover the pan with a lid and let the dal simmer for 15-20 minutes.  

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Now add the remaining coriander, stir the dal well. Let it simmer for another five to seven minutes.The pumpkin should now be really tender and the lentils broken down. This gives the dal a smooth texture.   

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Your lip smackingly delicious pumpkin dal is now ready to serve. Garnish it with toasted black sesame seeds and serve on a bed of steamed rice or with some naan or just devour it by itself. Foodgasm is guaranteed. 

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