Quick Keralan Vegetable Curry with Chickpea

Ingredients:

• 1 cauliflower
• 2 tbsp. vegetable oil
• 1 tsp. black mustard seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. turmeric powder
• 1 small handful dried curry leaves
• 1 inch piece of ginger
• 2 cloves of garlic
• 2 shallots/ 6 spring onions
• 2 fresh red or green chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes(chopped)
• 1 x 400 g tin of coconut milk
• 1 x 400 g tin of chickpeas
• 1 x 227 g tin of pineapple chunks in juice (optional)
• Salt

Method:

1. Slice the cauliflower into thick pieces and put it on the griddle pan, turning when lightly charred.
2.  Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric powder and curry leaves.
3. Pound the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine, then stir into the casserole pan.
4. Add the tomatoes and salt to taste.
5. Pour in the coconut milk, add the drained chickpeas, and then tip in the pineapple chunks and their juices
6. Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil.
7. Serve with rice or tortilla and sprinkle with chopped coriander leaves.

Inspired by : Chef Jamie Oliver