Honestly this came about from being all I could find in the fridge and pantry. I always have a tin of chickpeas handy for whatever reason be it salads, houmous or stews and I had a very big butternut begging to be chopped. I'd also noticed half a cauliflower in the fridge, who knows how long it had been there and the first thing that came to mind was a mild coconuty curry.
There used to be quite a famous advert in South Africa for crackers where the toppings started out very fancy e.g. smoked salmon and cream cheese, then just cream cheese and by the end of the month there was nothing but the plain cracker, they referred to it as the end of the month salticrax.
This dish is my end of the month curry for your lovie ;)
Serves 4
You'll need:
- 1/2 a butternut, diced
- 1/2 a cauliflower, cut into florets
- 1 tin of chickpeas
- 1 red onion
- 1 bay leaf
- 1/2 tin of tomatoes
- 1/2 tin of coconut milk
- 1 tsp curry powder
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp coriander
- juice from half a lemon
- salt and pepper to taste
- plain yoghurt to serve
Method:
1) Fry the onion in a pan. Add the spices and all the vegetables. Mix well to ensure the spices coat all the veggies
2) Add the coconut milk and tinned tomatoes. Season with salt and pepper and simmer for approx. 20mins or till tender.
3) Serve with a dollop of plain yoghurt and toasted pita breads or naan.
