Just like Nani use to make – Abel Prasad

Cauliflower, chickpea and coconut curry

The chickpea flour creates a rich, thick gravy that’s gluten-free. This quick curry is perfect for weeknight dinners.

INGREDIENTS

• 1 tablespoon chickpea flour (Besan)
• 3 teaspoons ground coriander
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 375ml (1 1/2 cups) water
• 1 tablespoon coconut oil
• 1 1/2 teaspoons cumin seeds
• 1 teaspoon brown mustard seeds
• 25 fresh curry leaves
• 4 garlic cloves, thinly sliced
• 1 long fresh red chilli, thinly sliced
• 1 large brown onion, halved, thinly sliced
• 1 large head cauliflower, cut into florets
• 270ml can light coconut milk
• 400g can chickpeas, rinsed, drained
• 120g baby spinach
• 2 tablespoons lemon juice
• Steamed rice, to serve

METHOD

• Step 1
  Combine the flour, coriander, garam masala and turmeric in a small bowl. Slowly stir in 1⁄2 cup of the water until a smooth mixture forms.
• Step 2
  Heat the oil in a deep frying pan over medium-low heat. Add cumin and mustard seeds. Cook, stirring, for 1 minute. Stir in curry leaves for 30 seconds. Stir in garlic and chilli for 2 minutes or until golden. Transfer half the mixture to a small bowl and reserve. Add onion to the pan. Cook, stirring, for 3 minutes or until soft.
• Step 3
  Add spice mixture and remaining water to the pan. Bring to the boil. Simmer for 2 minutes. Stir in the cauliflower. Season well. Reduce heat to low. Cook, covered, stirring occasionally, for 10 minutes. Stir in coconut milk. Cook, covered, for 5 minutes or until cauliflower is almost tender. Stir in chickpeas. Cook, covered, for 3 minutes or until warmed through. Stir in spinach for 2 minutes or until just wilted. Remove from heat. Stir in lemon juice and sprinkle with reserved curry leaf mixture. Serve with steamed rice.

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