The other Mrs Green is away for the weekend so I have been left to my own devices. Rather than eat my body weight in toast as usual, I’ve rustled up a cauliflower and chickpea curry which is blinking marvellous – I’ve made enough for breakfast too!! ???
1 diced onion
1 grated carrot
Spoonful of ginger or fresh if you have it
Same of garlic
2tsps curry powder
1 tsp garam masala
Salt and pepper to taste
Tin of chopped tomatoes
Use the empty tin and fill it with stock cube and boiling water
Tin of chickpeas
Anything else you might have looking forlorn in the fridge
That cooking bit!
Fry the onion and carrot until soft
Add garlic, ginger and curry powder
I then whizzed it to make a smooth sauce but you can leave it lumpy for a truly rustic finish!
Add the tomatoes and garam masala
Add all the vegetables and chickpeas apart from the spinach
Simmer until vegetables are soft
Add spinach just before you serve.
Warning! Black rice takes at least 4 years to cook so get that on first!!! ?