Cauliflower Curry

Serves 6

Ingredients

1 cauliflower, trimmed and washed
1 tbsp olive oil
25g (1oz) butter
1 onion, peeled and sliced
1 clove of garlic, peeled and chopped
1 walnut-sized piece of ginger, peeled and chopped
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 t sp ground turmeric
Salt and freshly ground black pepper
A handful of fresh coriander, roughly chopped
1/2 tin of chickpeas, drained (optional)

Method

Break up the cauliflower into florets, throwing away the stalk. Bring a large pot of salted water to the boil and pop in the cauliflower. Boil for 5 minutes then drain thoroughly. Dry the pot and set over a low heat. Pour in the oil and add the butter. When this has melted, gently fry the onion for about 10–15 minutes, stirring until soft and translucent. Stir in the garlic and ginger, and continue cooking for 5 minutes, before adding the spices, a good grind of pepper, and stirring through for a minute. Add the cauliflower and the chickpeas, if using, and stir through until piping hot. Season to taste. Sprinkle with the fresh coriander and serve.

Raita

2 tsp cumin seeds
200ml (7fl oz) yoghurt
1/2 cucumber, peeled, grated and drained through a sieve
A pinch of salt

Put the cumin seeds in a hot pan and heat until browned. Mix all the ingredients together and serve with the curry.