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Ingredients
- 1 medium cauliflower
- ½ savoy cabbage
- 2.5 cm piece fresh ginger
- 1 tablespoon chopped fresh coriander
- 400g tin plum tomatoes
- 400g tin chickpeas
- 2 onions
- 2 cloves garlic
- 2 tablespoons groundnut or rapeseed oil
- 1 star anise
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 tablespoon cumin seeds
- 1 teaspoon ground turmeric
- 1 teaspoon dried chilli flakes
- Sea salt
- Black pepper
Directions
- STEAM - Cut the cauliflower into florets. Shred the savoy cabbage. Rinse the vegetables under running water. Steam for 5 minutes. They should be soft but still retain some bite. Keep warm.
- PREP - Peel and finely slice the onion. Peel and crush the garlic. Peel and finely chop the ginger. Drain the chickpeas and rinse under running water. Wash and chop the coriander.
- SAUTÉ - Heat the oil in a large pan. Add the onions, garlic, ginger and a sprinkling of salt and sauté for 5 minutes, stirring almost continuously.
- ADD - Add the ground coriander, cumin seeds, star anise, ground turmeric and chilli flakes and cook for another 3-4 minutes. Stir frequently to prevent the mixture burning.
- ADD - Add the tomatoes and their preserving juice and the drained chickpeas. Rinse the empty tomato tin with a little water and add to the pan, stir well and continue cooking for 3-4 minutes.
- SIMMER - Add the steamed cauliflower and cabbage, stir in the garam masala and half the chopped coriander and simmer for 10 minutes.
- SERVE - Sprinkle with a generous grinding of black pepper and the remaining chopped coriander and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 222g | |
| Recipe makes 4 servings | |
| Calories 237 | |
| Calories from Fat 81 | 34% |
| Total Fat 9.2g | 12% |
| Saturated Fat 0.8g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 329mg | 14% |
| Potassium 529mg | 15% |
| Total Carbs 34.17g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 3.68g | 2% |
| Protein 7.57g | 12% |
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