This recipe uses a basic curry spice blend which can be used in pretty much any curry. My curries tend to be basic Punjabi style ‘dry’ curries but you can make a sauce by adding some water and, if your diet permits, tomato purée.
- Keeping within the 80g veg allowance, add chopped spring onion and spinach to the pan with your chickpeas, add in some garlic and ginger paste.
- Start cooking on a low heat and add in garam masala, cumin seeds, and turmeric.
- Add in chilli powder or flakes (I used fresh). When the curry is getting hot add in 150ml water and cook off the water on a medium/high simmer.
- I add in some lemon juice and if you want to keep cooking it or make more sauce just add more water and cook until you reach your preferred consistency.
- Plate the curry and add in the cauli rice using the same pan.
- Add some cumin seeds and 50ml water and cook off until cauli is dry and has taken on the leftover spices of the pan.
- Serve alongside the curry and garnish with coriander if desired.
© Chanden/charliekilosugar 2015. Original content please do not reproduce.