Ingredients
- For the curry
- 60 ml vegetable oil
- 1 tbsp black mustard seeds
- 300 g or 2 medium brown onions, finely chopped
- 2 garlic cloves, finely chopped
- 60 g fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp garam masala
- ¼ tsp cayenne pepper
- 400 g canned crushed tomatoes
- 250 ml vegetable stock
- 1 tbsp honey
- 500 g cauliflower, cut into florets
- 300 g courgette, thickly sliced
- 400 g canned chickpeas, rinsed, drained
- To serve
- Coconut rice
- Coriander leaves
- Pappadums
- Mango chutney
Instructions
- Heat the oil in a large, heavy-based saucepan over medium-high heat. Add the mustard seeds. As they begin to pop, add the onion, garlic and ginger; cook, stirring, until the onion is golden brown.
- Reduce the heat to low and add the remaining spices. Cook, stirring, for a few minutes or until fragrant, before adding the undrained tomatoes, stock and honey. Cover and simmer for 10 minutes.
- Add the cauliflower and courgette; simmer, covered, for an additional 10 minutes or until the cauliflower is cooked through. Stir in the chickpeas and simmer for 1 minute or until hot. Season to taste with sea salt and freshly ground black pepper.
- Serve the curry with coconut rice and coriander, pappadums and mango chutney.
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Notes
To make coconut rice, place 400 g basmati rice, 250 ml coconut milk, 500 ml water and 1 teaspoon sea salt flakes into a medium saucepan. Bring to the boil, stirring occasionally. Reduce the heat and simmer, covered, for about 10 minutes or until the liquid is absorbed. Stand, covered, for 10 minutes.