Recipe for Meatless Monday!

Today also kicks off National Vegetarian Week, so stay tuned for more delicious, meat-free meals all week!

Cauliflower and Chickpea Curry
Serves 4-6
Prep time: 10 min
Cook time: 30 min
Ready time: 40 min

A beautifully simple, light curry from River Cottage - perfect for a family meal on a Meat Free Monday.

Ingredients 
1 medium-large cauliflower (about 800 g), trimmed
2 tablespoons sunflower oil
3 onions, chopped
4 garlic cloves, chopped
1 teaspoon freshly grated ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
a large pinch of dried chilli flakes
2 star anise
400 g tin plum tomatoes, chopped, any stalky ends and skin removed
400 g tin chickpeas, drained and rinsed
2 teaspoons garam masala
a good handful of coriander, chopped
sea salt and freshly ground black pepper

Method

Cut the cauliflower into medium florets. Put into a large pan, cover with cold water, add some salt and bring up to a rolling boil. This will part-cook the cauli. Take off the heat straight away, drain well and keep warm in the pan.

Heat the oil in a large saucepan over a medium heat. Add the onions,garlic and ginger and sauté for about 10 minutes, stirring often.

Add the ground coriander, cumin, chilli flakes, star anise and somesalt and pepper and cook for a further 5 minutes.

Add the tomatoes with their juice and the chickpeas. Stir well, then add the cooked cauliflower. Pour in enough cold water to almost but not quite cover everything (100–200 ml) and bring to a simmer.

Simmer for 5–10 minutes, stirring once or twice, until the caulifloweris tender.

Stir in the garam masala and half the chopped coriander, then check the seasoning.

Serve scattered with the remaining coriander andaccompanied by rice, flatbreads or naans.

Recipe from Meat Free Monday