Our chef, Joel, is back with a new recipe.
This curry is a firm favourite with the Lean Lunch customers so we thought it would be worth a share. It’s creamy, aromatic and delicious so definitely worth making for a weekend treat. Simply serve with basmati rice and a garlic naan.
INGREDIENTS (4 portions):
3 diced white onions
6 cloves of peeled garlic
70g chopped ginger
1 sliced chilli, seeds out
3 chopped plum tomatoes (seeds removed)
3 tsps cumin seeds
3 tsps turmeric
3 tsps garam masala
3 tsps curry powder
1 medium cauliflower chopped into small florets
1 tin of chickpeas
A handful of washed spinach, sliced
Chopped fresh coriander
Get a large saucepan and fry the onions, ginger, garlic and chilli in some vegetable oil. Once the onions are translucent add the chopped tomatoes, cumin seeds, turmeric and garam masala. Add a small cup of water to cook the mix for 10 minutes.
At this point I like to spread the cauliflower florets on a parchment lined tray, cover in a small amount of oil and coat in the curry powder. Roast the cauliflower at 180°c for 10-15 minutes till nice and golden. Note: You could just cook the cauliflower in the sauce, but I find it loses some firmness and flavour.
Blend the onion spice mix and add the coconut milk. Now you have your sauce. If you prefer your curry sauce a little thicker, then add a teaspoon of cornflour mixed with a teaspoon of water to the mix and cook out.
Add the cooked cauliflower and chickpeas then finish with the spinach and coriander, saving a couple of leaves for garnish. Top tip: garnish with some toasted almonds for enhanced texture.