This colourful dish can be served as part of an Indian-inspired meal with other side dishes, or it could just as well be part of the accompaniments to a Western-style barbecue.
Serves 6
Ingredients
small piece ginger
3 garlic cloves
1 onion
800g cauliflower
½ cup peanut or vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
½ teaspoon ground turmeric
2 long green chillies
440g can chickpeas
440g tinned chopped tomatoes
½ teaspoon salt
handful of coriander sprigs
What to do
Finely chop the ginger and garlic, halve and thinly slice the onion and chop the cauliflower into florets.
Heat the peanut oil in a large non-stick frying pan over medium heat. Add mustard seeds and wait a few seconds until they start to pop.
Add ginger, garlic, cumin, turmeric and onion and stir with a wooden spoon until the onion is well softened (about 8 minutes).
Add the cauliflower and turn with tongs until every piece is well coated with the spice mixture.
Slice the chilli in half length-ways and scrape the seeds out then slice finely.
Add the chickpeas, tomatoes, chilli and salt to the pan. Stir to mix, then cover with the lid.
Cook for 8-10 minutes, stirring once or twice until cauliflower is just tender.
Serve scattered with coriander sprigs.
Recipes from the Stephanie Alexander Kitchen Garden Foundation.
Find out how your child’s school can join the Kitchen Garden Classroom at kitchengardenfoundation.org.au
