As you guys in the Northern Hemisphere enjoy the heat, our lovely winter weather has turned bitter and cold. And there’s only one thing for bitter and cold windy days – hot food!
I’m currently borrowing River Cottage Veg Everyday by Hugh Fearnley-Whittingstall from the library. I loved his River Cottage TV show as he keeps his recipes simple, using fresh, whole food ingredients and minimising waste (like using all of the cuts from a sheep or chicken – okay, not entirely appropriate on a vegan post – but he’s waving the flag for ethical treatment of animals so you’ve got to give him props for that!).
So, Hugh’s recipe is just for cauliflower and chickpea, but I can’t seem to have lunch without something green, so the kale got chucked in. Don’t make my mistake of putting the kale in at the same time as the chickpeas. It had far too much cooking and
probably most definitely lost some of it’s wunderlust. My recommendation: throw the kale in with the par-cooked cauli at the end.
If you are using canned chickpeas, your cooking time will be less. Knowing it would be bloody cold today, I took the liberty of soaking some chickpeas overnight (bonus points for extra smugness!).
Also Hugh’s recipe called for onions, but I had a leak that needed eating so used that instead. Use whatever you’ve got on hand – shallots, red onions, leeks, brown onions – they’re all onions. The original also used star anise and chilli, but as I was sharing this with the wee-one I thought it best if I left that out for her (actually best for me really, think of those nappy changes..).
- ½ head cauliflower, cut into florets
- 1 tablespoon grapeseed oil
- 1 leek, sliced
- 2 garlic cloves, crushed
- 2 slices of ginger, crushed (I discoverd mine can go through the garlic crusher!)
- 1 teaspoon ground coriander
- 1 teaspoon cumin seeds
- 400g tin plum tomatoes
- 1 cups soaked chickpeas
- 3 leaves of kale, stalks removed
- 1 teaspoon garam masala
- Good handful corriander, chopped
- Put the cauliflower into a pot of cold water. Cover and bring to boil. As soon as it starts to boil, strain, cover and set aside.
- Meanwhile, heat the grapeseed oil in a frypan over medium heat. Add the leaks and stir occassionally for a few minutes until they start to soften. Add garlic and ginger and cook for another five minutes.
- Add the spices (feel free to add some chilli flakes) and cook for another few minutes.
- Add the can of tomatoes and chickpeas, turn the heat down to simmer and cover. You may need to add a bit of water to cover the chickpeas. Cook for 15 mins.
- Add the cauliflower and kale (again you might need to add a bit of water), remove lid and cook (simmering) for another 5 - 10 minutes.
- Remove from heat, stir in garam masala and corriander (leaving a bit of corriander for decoration).
- Serve with rice or quinoa or on its own.