Spice it Up
Chickpea and Cauliflower curry (serves 2) Saag Aloo
I use dried chickpeas, for this recipe you will need 125gm
dried chickpeas soaked overnight in water, then simmered
for 30 minutes with a clove of garlic, slice of ginger and bay
leaf, alternatively you can use tinned chickpeas. I use fresh spinach, steamed and using a potato masher to
squeeze out excess liquid or you can use frozen spinach
Ingredients Method:
1 x 400gm tin Chickpeas/125gm dried
chickpeas
200 gm cauliflower
2 tbsp olive oil
1 tsp Tandoori Masala powder
(my recipe opposite)
½ onion chopped
1 garlic clove finely chopped
5cm fresh ginger finely grated
½ stick cinnamon
4 cardamom pods
½ tsp cumin
½ tsp coriander
¼ tsp turmeric
¼ tsp chilli powder (more if you like your
curry hot)
½ 400gm tin chopped tomatoes
2 tbsp natural yogurt (optional) 1 .Heat the olive oil in a saucepan.
2 . Stir in the Tandoori Masala powder.
3 . Add cinnamon stick and cardamom
pods. Fry for a minute.
4 .
Add chopped onion and fry until it
starts turning translucent.
5 . Add chopped garlic and grated ginger
Ingredients Method:
Bunch of fresh spinach/200gm frozen
spinach cooked as packet instructions
1 tbsp olive oil
½ onion sliced thinly
1 garlic clove finely chopped
1 tsp mustard seeds
200gm potatoes peeled and cut into 2cm
squares
½ tsp salt
¼ tsp cayenne pepper 1 .Heat oil in a saucepan over a medium
fry for a minute.
6 .
stir and cook for 10 minutes.
8 .
Add cauliflower and cook to desired
texture (I prefer mine still with a crunch),
stirring occasionally.
9 . Add yogurt and stir through until warm.
onion and chopped garlic, stir and fry
for 2 minutes.
4 .
Add the potatoes and cayenne
pepper, stir and fry for a minute,
5 .
6 .
chilli, stir to mix everything together and
7 . Add half tin of tomatoes and chickpeas,
2 . When hot add the mustard seeds.
3 . Once they start to pop add the sliced
Add cooked spinach, salt and 2
tablespoons of water.
Add cumin, coriander, turmeric and
the mixture is fragrant.
heat.
Cover, turn the heat down to low
and cook gently for 40 minutes, adding
Tandoori Masala water if it starts to stick to the pan.
This makes sufficient for approximately
10 curries Curry and Saag Aloo with rice.
7 . Serve the Chickpea and Cauliflower
1 tbsp cumin seeds
1 tbsp coriander seeds
5 cloves
Stick of cinnamon
1 tsp ginger powder
1 tsp chilli powder
1 tsp turmeric powder
1 tsp salt
Put all ingredients in a coffee or spice
grinder and whiz until it becomes a
powder. Store in an airtight jar in a dry
place.
Claire Morley is an eco-warrior in her adopted country of Cyprus. She is
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the Editorial Coordinator for Business Fit and has worked as a journalist and
editor in Cyprus and has written a fictional book inspired by her experience
as a volunteer in the Philippines. She also runs a business helping authors to
self-publish and promote their books www.myepublishbook.com
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