Cauliflower Chickpea Keralan curry

Fennel Seeds

Fennel Seeds

Product Information

£2.00/unit, 28g
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Cauliflower Chickpea Keralan curry

Prep Time
10 Minutes
Cook Time
20 Minutes
Ingredients
11
Servings
2
Spiced roasted cauliflower with a Keralan style vegetable chickpea curry.
Ingredients

  • 1/2 small cauliflower, cut into bitesize florets

  • 2 tablespoons oil

  • 1 sachet Keralan

  • 1 small onion, finely chopped

  • 1 garlic clove, finely chopped

  • 200 millilitres (7 fluid ounce) tin coconut milk

  • 75 grams (3 fluid ounce) trimmed green beans, halved

  • 210 grams tin chickpeas, drained

  • 1 teaspoon Fennel Seeds , , ground in pestle and mortar

  • 1 lime

  • Basmati rice to serve

COOKING INSTRUCTIONS

  • 1 Pre-heat the oven to 220°C, 425°F, Gas Mark 7. Toss cauliflower florets with 1 tbs oil and 1 tsp of the Keralan Street Food Seasoning. Arrange flat on a baking sheet, then cook for 15-20 minutes until cauliflower begins to soften but still has bite.
  • 2 Meanwhile heat the remaining 1 tbs oil in a sauté pan, add the onion and fry gently for 6-7 minutes, until beginning to turn golden brown, add the garlic for 2 minutes, then the remaining Street Food Seasoning, coconut milk, green beans, chickpeas and Fennel Seed. Simmer for 5-6 minutes until green beans are tender and the coconut milk has reduced.
  • 3 Add the juice of half the lime along with the cooked cauliflower florets.
  • 4 Serve with rice and the remining lime cut into wedges.

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