It’s no surprise we love a good curry. We often have a curry night and do a range of dishes that we all tuck into bits of each and then sit in a food coma for the rest of the day.
We enjoy this with some sticky jasmine rice and naan bread for a tasty midweek meal. It also freezes well too so this recipe makes a nice big batch ideal for batch cooking and having plenty for lunches/dinners another day.
Some recommended items from our kitchen for making this dish…
- Family size multi function cooker.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- We use a NUTRiBULLET to blend and mix a lot of our recipes, its easy to clean and store and affordable. Also great if you are into health and fitness and have lots of shakes and smoothies. Also great for making iced tea/coffee so is widely used and not just a kitchen ornament like a lot of appliances.
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Serves 6
INGREDIENTS:
- 1 large cauliflower, cut into bite sized florets
- 4 medium potatoes, diced (we leave the skin on but you can peel if you prefer)
- 1 tin of chickpeas, drained and dried
- 2 medium onions, finely diced
- 2 cloves garlic, crushed
- 2cm piece of ginger, grated
- 1 large tomato
- 5 cherry tomatoes
- 2 tablespoons tomato puree
- 250ml vegetable stock
- 200ml Tesco light coconut milk
- 1 – 2 tablespoons mild curry powder
- 2 tablespoons tikka curry powder
- Half a small bag of baby spinach
- 100g frozen peas
METHOD:
- Preheat the oven 200°C fan.
- Add the chickpeas to a roasting tin and sprinkle over 1 tablespoon of the tikka spice and give a little shake to coat, roast for 15 minutes, add the cauliflower and roast for a further 10 – 15 minutes. Keep an eye the cauliflower doesn’t burn.
- Meanwhile bring the potatoes to the boil in lightly salted water, bring down to a simmer and cook for around 10 – 15 minutes (don’t over cook them you want them al dente).
- Start making the sauce by gently frying the onion with a little water until translucent.
- In a blender add the large tomato, cherry tomatoes, tomato puree, ginger, garlic and rest of the tikka spice and make a paste.
- Stir the paste into the onions and fry on a low heat.
- Drain the cooked potatoes and add into the pan with the roasted cauliflower, chickpeas, frozen peas, mild curry powder and stock and simmer on a low heat for 5 – 10 minutes.
- Stir in the coconut milk and spinach and heat through. Taste and add extra spice or salt and pepper if needed.
- Serve alongside some jasmine rice, steamed tenderstem broccoli and a naan bread for a tasty meal.
NOTES:
- This makes a large batch ideal for freezing or storing in the fridge for up to 2 days for meals during the week. If freezing defrost fully before reheating.
Hickmans Slim Kitchen 