Does anyone know why cauliflower is double the price of broccoli ? That’s a seri…
Does anyone know why cauliflower is double the price of broccoli ?? That’s a serious question, so if you know please share ?
I had to make this cauliflower and chickpea curry again, and it did not disappoint. The recipe if you missed it is here:
?300g potatoes, washed and peeled
?200g cauliflower florets
?200g tin chopped tomatoes
?200g tin chickpeas, drained and rinsed
?1 tablespoon tomato puree
?2 large shallots, finely chopped
?2 fat garlic cloves, finely chopped
?½ cm ginger, finely chopped
?1 teaspoon pilau seasoning or madras curry powder
?1 teaspoon ground coriander
?1 teaspoon garam masala
?1 vegetable stock cube
?Large handful coriander, leaves picked and stalks chopped
?1 tablespoon coconut oil (optional)
Cook the potatoes in a large pan of water for around 10 minutes or until they are half cooked. Drain and set aside.
Heat a small splash of water (or the coconut oil) in a large saucepan over medium heat. Add the shallots and cook for 2 minutes until they start to soften. Add the garlic and ginger and cook for further 1-2 minutes, stirring frequently. Add the chopped tomatoes, tomato puree, vegetable stock, coriander stalks and all the spices, cook for around 10 minutes. Stir frequently and if the pan gets too dry, and a small splash of water.
Finally add the potatoes, chickpeas and the cauliflower, stir well to coat and add a little splash of water. Turn the heat down to a simmer and cook with the lid on for around 6-7 minutes or until the potatoes and cauliflower are tender. Garnish with chopped coriander leaves and enjoy!#potatocurry #chickpeas #plantbasednutrition