What she’d tell you
Two tins and a bag of frozen cauliflower, and dinner is on the table in the time it takes the rice to cook. I keep the ingredients for this in the cupboard permanently.
What you need
Written for 4. Change that in the app and the amounts follow.
Tick things off as you get them ready.
Continue to the method ↓
How it goes
Mix the garam masala, cumin, turmeric, paprika and salt together in a small bowl.
Soften the diced onion, garlic and ginger in the oil over medium heat for 3 minutes.
Add the spice mix and cook 1 minute.
Add the frozen cauliflower straight from the bag and cook 5 minutes until it thaws and takes on the colour of the spices.
Add the drained chickpeas, the passata and a splash of water, and simmer 15 minutes on medium-low.
Off the heat, stir in the cream and taste for salt.
If you haven’t got it
Cream
coconut milk, which makes it vegan and slightly sweeter
Cauliflower
fresh cauliflower, cut small: give it 5 minutes longer
Keeping it
Four days in the fridge.
A pan over medium heat. Do not freeze it once the cream is in: it separates.
