For this recipe, potatoes and cauliflower are tumbled in a tikka coconut sauce. This is a simple and economical dish to make, and can easily be made ahead and reheated when required.
- 1 tbsp vegetable oil
- 1 onion, roughly chopped
- Salt and freshly ground black pepper
- 5cm (2-inch) piece of fresh root ginger, peeled and finely chopped
- 3 garlic cloves, finely chopped
- 2 green chillies, deseeded and finely chopped
- 2 tbsp medium-hot tikka curry paste
- 400g (14oz) tin chickpeas, drained and rinsed
- 400ml (13.5 fl oz) coconut milk
- 600ml (1 pint) hot vegetable stock
- 3 potatoes, peeled and cut into bite-sized pieces
- 1 cauliflower, cut into bite-sized florets
- Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, stir through the ginger, garlic, and chillies, and cook for a couple of minutes. Stir in the tikka paste, chickpeas, coconut milk, and stock and bring to the boil. Reduce to a simmer and cook gently, partially covered with the lid and stirring occasionally, for 30 minutes.
- Meanwhile, bring another large pan of salted water to the boil. Add the potatoes and cook for about 15 minutes or until just beginning to soften. Remove the potatoes with a slotted spoon and set aside. Put the cauliflower in the boiling water and cook for about 5 minutes, then drain well.
- Tip the potato and cauliflower into the sauce and turn so they are well coated, then simmer very gently for a further 15 minutes or so, to allow all the flavours to mingle. Serve with some rice and naan.
Recipe from Modern Flexitarian, published by DK
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