It was time to do another batch of chickpea curry, and I also had a cauliflower left over in my veg box so I decided some type of curried cauliflower dish would be my goal.
The decision was made to go with the basics of my normal chickpea coconut curry and throw the whole cauliflower in there.
I was confident that the usual flavours of my chickpea coconut curry wouldn't be changed much by the cauliflower and I was right, so here is the successful recipe for a batch cook that made me 6 takeaway size portions.
Ingredients as they went in:
400 grams of dried chickpeas added to water and soaked overnight (equivalent to 2x400g tins)
1 x Whole Cauliflower chopped into florets
6 x Salad tomatoes chopped
2 x Medium sized White onion chopped
300g White button mushrooms
Half a bag of Baby spinach
1 pint of water mixed with the following...
1 x Veg stock cube
2 x Teaspoons of Turmeric
1 x Teaspoon Ground black pepper
2 x Teaspoons of Lazy Garlic from a jar
4 x Teaspoons of Curry powder to suit taste (Add extra towards the end to suit your tastes)
1 x Teacup of Sultana's
.....and finally towards the end add 1 x 400g tin of Coconut milk.
If you need to thicken at the end just add some Veg gravy granules or Onion gravy granules ensuring they are suitable for Vegans and Vegetarians.
As said earlier I got 6 adult takeaway size portions which I froze and put in the freezer ready to be served up with rice or Sweet potato when needed.