Register
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
Key Products
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.
More To Savour
