- Cauliflower & Spring Greens Curry.jpg (44.39 KiB) Viewed 259 times
Takes: 35 minutes
Serves: 4
No nutritional information available.
Ingredients
- 3 tbsp olive oil
- 1 leek, trimmed and thinly sliced
- 2 garlic cloves, crushed
- 200g jar korma paste
- 300g carrots, cut into chunky pieces
- 400ml can coconut milk
- 150ml vegetable stock (made with 1 stock cube)
- 400g can chopped tomatoes
- 400g can chickpeas, drained and rinsed
- 400g cauliflower, cut into florets
- 1 tsp black mustard seeds
- 12 fresh curry leaves
- 200g spring greens, leaves roughly torn
- Salt and freshly ground black pepper
Method
1. Heat 1 tbsp of the oil in a large saucepan over a medium - high heat. Cook the leek and garlic stirring, for 2 minutes or until softened.
2. Add the korma paste to the pan and cook, stirring, for 2 minutes. Add the carrot, coconut milk, stock, tomatoes and chickpeas. Bring to the boil. Reduce the heat, simmer, covered, for 7 minutes or until the carrot is almost tender. Stir in the cauliflower, cook for a further 5 minutes or until tender.
3. Meanwhile, heat the remaining oil in a large, lidded frying pan over medium heat, add the mustard seeds and cook, stirring, for 1 minute. Add the curry leaves and cook for a further 1 minute, then stir in the spring greens. Cook, covered, until the spring greens have just wilted. Season with salt and pepper. Stir the spring greens into the curry mixture. Serve with naan bread, if liked.
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