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Cauliflower and Chickpea Curry

Go veggie with this delicious cauliflower curry.

Ingredients

  • 2 tbsp sunflower oil
  • 1 large onion, peeled and thinly sliced
  • 2 cloves of garlic, peeled and crushed
  • 1 red and 1 green chilli, deseeded and finely chopped
  • 5cm piece of root ginger, peeled and grated
  • 3 tbsp medium curry paste
  • finely grated zest and juice of 1 lime
  • 1 large cauliflower, trimmed and divided into small florets
  • 300ml vegetable stock
  • 400g can chopped tomatoes
  • 400g can chickpeas, drained
  • 50g creamed coconut, grated
  • 3 tbsp fresh coriander, chopped
  • basmati rice, to serve

Method

  1. Heat the sunflower oil in a pan and fry the onion, garlic, chillies and ginger for 2 minutes. Add the curry paste and cook for a further 2 minutes.
  2. Stir in the lime zest, juice, cauliflower, stock, chopped tomatoes and chickpeas, bring to the boil, cover and simmer for 30 minutes, until the cauliflower is tender.
  3. Stir in the creamed coconut until it melts. Scatter with the coriander and serve with basmati rice.

Goes well with...

Hilltop Tradition Czerszegi Fuszeres

Hilltop Tradition Czerszegi Fuszeres

"Soft floral aromas & fresh lemon, grapefruit & lychee fruit on the palate"

Perfect with..."Excellent with spicy food, but also goes with white meat, ham & salads"

Grape:
Czerszegi Fuszeres
Country:
Hungary
Price:
Under £5
Winner 2011 'What Food What Wine' Award - (Matched with Chicken Tikka Masala)
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4 Serves 4 people
20 Preparation time of 20 mins
40 Cooktime for 40 mins
506
Calories
25%
9g
Sugar
10%
20g
Fat
29%
9g
Saturate
45%
1.1g
Salt
18%
of your Guideline Daily Amount (GDA)

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