I don’t know about you guys, but Lockdown for me has meant a lot more time in the kitchen, and therefore a lot more chances to experiment with recipes – something I hadn’t been able to do for a long time! Of course I miss so many things at the moment (my work for one….. 😔) – but – having the time to create in the kitchen again has brought me a lot of joy. You may have seen on my Instagram I’ve been having a weekly veg box delivery with Riverford, and so getting different vegetables every week has definitely inspired me to find different veggie and vegan meals to make. On top of that, my Mum bought me a lovely culinary gift for Christmas – an Indian Spice Tin from Spice Kitchen UK – a fab UK based small business inspired by their Indian family heritage, selected and mixed in small batches. I’d never heard of Spice Kitchen until my Mum sent me this thoughtful gift, but I’m really glad to have discovered them, and highly recommend them to you for gifts for any foodie in your life (that includes present to yourself, I’m sure 😉). Check out the full Spice Kitchen range and story here.
Anyway, with the Indian Spice Tin tempting me to try it, and a fridge full of fresh organic vegetables, it made perfect sense to get experimenting with veggie curries – so here is my recipe for Cauliflower and Chickpea Coconut Curry – with a lot of help from Spice Kitchen!
1 x large or 2 x small onions, diced
2 x garlic cloves, finely chopped
4-5 medium carrots, peeled and sliced
Head of cauliflower, chopped into small florets
Tin of chickpeas, drained
Tin of coconut milk or coconut cream
Approx 250-300ml Vegetable stock
2-3 handfuls of spinach
Rice to serve
From the Spice Kitchen tin:
All amounts of spice/seasoning to personal taste!
Chop onion and garlic and heat 2 tbsp cooking oil of your choice in a large saucepan. Once oil has heated up, pop mustard seeds into the pan just for 30 seconds or so, then add onion and garlic and mix together. Cook for 3-4 minutes or until onion starts to turn clear, and then add the carrot and cauliflower. Stir until everything is mixed together, and then add the garam masala, turmeric, coriander and chilli powder – amount are to personal taste – but more garam masala and chilli will obviously increase the heat and richness of the curry! Once all vegetables are coated with spices, cook for another 1-2 minutes without allowing the veg to brown, before adding the coconut milk, stirring thoroughly, and then adding the vegetable stock. All the veggies should be covered with liquid – add more hot water if they are not. Bring to the boil, and then reduce the heat to allow the curry to simmer – stir every few minutes and do not allow all the liquid to boil off, you want it to reduce but not dry out.
After around 15 minutes, taste the curry. If any more seasoning is required, add to taste – this is your curry so if you want more heat or more flavour add some more flavourings at this point. Keep simmering the curry until most of the liquid has evaporated – and then add in the tin of drained chickpeas. Simmer for another 5 minutes, stirring when needed. When the curry looks almost ready and you are confident the cauliflower and carrot are cooked through, add in the spinach and stir through the curry sauce. After 1-2 minutes more cooking, remove the saucepan from the heat.
Serve curry with rice of your choice – I chose brown basmati, but you could also make cardamom rice using the cardamom in the Spice Kitchen tin. I also added a dollop of Alpro soya yogurt and a sprinkle of desiccated coconut on top – but again – this is up to you.
The recipe above should serve 4, or as we did, serve 2 for two nights running! Similarly, this recipe would work with different veg too – potatoes, squash, peas, aubergine…. they all work. So this is also a great way to make use of whatever veg you have in your fridge.
Thanks for the inspiration Spice Kitchen, can’t wait to try out more Indian dishes with my beautiful spice kit – amazing how just a tin of spices inspired me to get my creative cooking hat on again! I know my Mum will be pleased her thoughtful Christmas gift has already been put to such good use 😊