Carrot and Split Chickpea Curry with Spice roasted Cauliflower
Chana Dal chickpeas are available in large supermarkets and speciality shops. They should not require any pre-soaking but check if you are unsure.
Servings: 4 people
Equipment
- 1 Large heavy-bottomed Frying Pan
Ingredients
For the Curry
- 100 grams Chana Dal
- 4 large Carrots peeled and cut into chunks
- 1 large Onion peeled and finely sliced
- 400 gram tin chopped Tomatoes
- 1 heaped tablespoon Tomato Purée
- 8 cm piece fresh Ginger peeled and very finely chopped
- 6 cloves Garlic peeled and crushed
- 1 large Green Chilli finely chopped
- 2 tablespoons fresh Coriander finely chopped
- 1 tablespoon Garam Masala
- ½ tablespoon Turmeric
- A good glug Vegetable Oil
- Sea Salt and freshly ground Black Pepper
For the Spice Roasted Cauliflower
- 1 medium Cauliflower cut into florets
- 1 tablespoon Garam Masala
- ½ tablespoon Turmeric
- A good glug Vegetable Oil
- Sea Salt and freshly ground Black Pepper
For the Minted Coconut Yogurt
- 1 small tub Coconut Vegan Yogurt
- 2 teaspoons Mint Sauce
- Sea Salt and freshly ground Black Pepper
Instructions
Curry
- Rinse the chickpeas in cold running water and leave in a sieve to drain.
- Dry roast the garam masala and turmeric in a heavy-bottomed pan over a medium heat for a couple of minutes being careful not to burn.
- Transfer to a small bowl then add the oil and the onion and cook gently for fifteen to twenty minutes until soft.
- Add the garlic and ginger to the pan and cook for a couple more minutes stirring continuously.
- Add the chickpeas, carrots, chopped tomatoes, tomato purée, and chilli to the pan with 400 ml of boiling water and half a teaspoon of salt.
- Bring to a gentle simmer gently and cook for thirty minutes until the carrots and lentils are soft, stirring occasionally. Add a little more water if required during cooking.
- Remove from the heat, stir in the coriander, and check the seasoning. Serve with the cauliflower and minted yogurt.
Roasted Cauliflower
- While the onions are sautéing preheat your oven to 375 F / 190 C / Gas Mark 5.
- Cook the cauliflower, in boiling salted water for five minutes then drain. Toss in the oil, spices and seasoning and place on a non-stick baking tray.
- Roast in the oven for twenty-five minutes until golden brown and cook through. Shake a couple of times during roasting to prevent sticking and ensure even cooking.
Minted Coconut Yogurt
- Mix the coconut yogurt, mint sauce and seasoning thoroughly.