Serves 4
1 Onion, finely chopped (s) (sff)
1 Cinnamon stick
1 Pack of snap peas (ss) (ff)
1 Red pepper, finely sliced (s) (sff)
3 Garlic Cloves, finely chopped (sff)
4 Curry leaves
1tsp Cumin
1tsp Coriander
1tsp Turmeric
1tsp Garam Masala
1tbsp Panch Phoron
1tbsp sweetener
200ml Veg stock
200g Boiled Rice (ff)
300g Cauliflower florets (s) (sff)
400g Chickpeas (s) (sff)
500ml Passata (s) (sff)
Salt & Pepper
Pre-cook the cauliflower for 5 mins then drain & set aside.
In a hot deep frying pan cook the Panch Phoron until the seeds “pop” and they release their aroma, add the onion, pepper, garlic, cook until soft, add the spices except the garam masala, add the cinnamon, sweetener, veg stock, cauliflower & chickpeas. Season well. Bring to the boil, then reduce the heat to a simmer, cook for 20 mins, prepare the rice, remove the cinnamon stick & bay leaves, add the snap peas & garam masala, cook for 5 mins then plate up. Serve with the rice.
Credit: Pete’s Recipe Book