Chickpea curry with chillies
| Serves: | 4 |
Ingredients
- 1/4 cup crispy onion sprinkles, to serve
- poppadums, to serve
- steamed jasmine rice, to serve
- 8 g fresh coriander, chopped
- 1 can chickpeas, rinsed and patted dry
- 1 tsp lemongrass, finely chopped
- 1 x 5 cm piece ginger, peeled and finely grated
- 35 g microherbs
- salt and freshly ground black pepper
- 125 ml coconut milk
- 1 tsp harissa paste
- 2 tsp tomato paste
- 1/2 large onion, chopped
- 5 tbsp olive oil
- 2 tsp salt
- 4 tbsp olive oil
- 350 g cauliflower florets
- 50 ml water
- 2 tsp salt
- 2 tbsp Canola oil
- 2 white wine vinegar
- 2 fresh chillies, thinly sliced
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- For the pickled chillies, combine the chillies, vinegar, sugar, salt and water in a bowl. Mix until the sugar dissolves, then set aside.
- Preheat the oven to 200 °C.
- For the cauliflower, toss the florets with the olive oil and salt on a rimmed baking sheet. Roast for about 30 – 35 minutes, tossing occasionally, until the cauliflower is tender and browned. Transfer to paper towels to drain and set aside.
- For the curry, heat the oil in a large skillet over a medium heat. Add the onion and cook for 5 – 7 minutes, stirring often.
- Add the ginger, garlic and lemongrass and cook for about 1 minute, stirring constantly, until fragrant.
- Add the tomato paste and harissa paste and cook for about 2 minutes, stirring constantly, until slightly darkened in colour.
- Whisk in the coconut milk, bring the sauce to a boil and cook for 5 – 7 minutes, whisking occasionally, until the sauce becomes thick and creamy.
- Add the chickpeas and 1/4 cup of water and cook, stirring occasionally, until the mixture returns to a boil. Remove from the heat, stir in the chopped coriander and season.
- Serve the curry with the jasmine rice, topped with the drained pickled chillies, roasted cauliflower, crispy onion sprinkles and microherbs with poppadums on the side.
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