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Cauliflower Chickpea Keralan curry
Ingredients
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1/2 small cauliflower, cut into bitesize florets
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2 tablespoons oil
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1 sachet Keralan
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1 small onion, finely chopped
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1 garlic clove, finely chopped
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200 millilitres (7 fluid ounce) tin coconut milk
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75 grams (3 fluid ounce) trimmed green beans, halved
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210 grams tin chickpeas, drained
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1 teaspoon Fennel Seeds , , ground in pestle and mortar
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1 lime
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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.
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