KACHEN #28 (Autumn 2021) English Edition

SEASONAL RECIPES
CHICKPEA &
VEGETABLE CURRY
Serves 4 – 6
10 minutes
25 minutes
For the curry
› 60 ml vegetable oil
› 1 tbsp black mustard seeds
› 300 g or 2 medium brown onions,
finely chopped
› 2 garlic cloves, finely chopped
› 60 g fresh ginger, grated
› ½ tsp ground turmeric
› ½ tsp ground cumin
› 1 tsp garam masala
› ¼ tsp cayenne pepper
› 400 g canned crushed tomatoes
› 250 ml vegetable stock
› 1 tbsp honey
› 500 g cauliflower, cut into florets
› 300 g courgette, thickly sliced
› 400 g canned chickpeas, rinsed,
drained
To serve
› Coconut rice
› Coriander leaves
› Pappadums
› Mango chutney
1 Heat the oil in a large, heavy-based saucepan over
medium-high heat. Add the mustard seeds. As they
begin to pop, add the onion, garlic and ginger; cook,
stirring, until the onion is golden brown.
2 Reduce the heat to low and add the remaining spices.
Cook, stirring, for a few minutes or until fragrant,
before adding the undrained tomatoes, stock and
honey. Cover and simmer for 10 minutes.
3 Add the cauliflower and courgette; simmer, covered,
for an additional 10 minutes or until the cauliflower
is cooked through. Stir in the chickpeas and simmer
for 1 minute or until hot. Season to taste with sea salt
and freshly ground black pepper.
4 Serve the curry with coconut rice and coriander,
pappadums and mango chutney.
TIP
To make coconut rice, place 400 g basmati rice,
250 ml coconut milk, 500 ml water and 1 teaspoon
sea salt flakes into a medium saucepan. Bring to
the boil, stirring occasionally. Reduce the heat and
simmer, covered, for about 10 minutes or until the
liquid is absorbed. Stand, covered, for 10 minutes.
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KACHEN No.28 | AUTUMN 21