Nigel cooks Coconut, Chickpea & Cauliflower Curry for Foody Thursday

by Fiona Sims from The Boat Cookbook (Adlard Coles Nautical, Bloomsbury)

Serves 4

Prep time 10 mins

Cooking time 20 mins

Ingredients

300g rice noodles

2tbsp olive or rapeseed oil

1 onion, peeled & chopped

2 garlic cloves, peeled & chopped

1 tbsp curry powder

1 x 400g tin chickpeas, drained

300g cauliflower florets

1 x 400g tin coconut milk

500ml water

handful of fresh coriander, to serve

Method

1. Cook the noodles as instructed on the packet & drain.

2. Meanwhile, heat the oil in a large pan over a medium heat, add the onion & garlic & cook for a couple of mins until soft.

3. Add the curry powder & cook for a minute or so.

4. Add the drained chickpeas & stir to coat.

5. Add the cauliflower, coconut milk & water, then bring to the boil & simmer for 10 mins, until the cauliflower is tender.

6. To serve, divide the noodles between 4 deep bowls & top with the curry, then the fresh coriander.

Nigel’s Top Tips

• If you prefer broccoli, it’s a good stunt double for the cauliflower.

• Whatever you do, don’t overcook cauliflower as it’ll go mushy & taste of nothing.

• Cauliflower, should be a creamy white, avoid anything spotted, or dull-coloured & if you buy pre-cut florets, eat them within a couple of days. They also make great crudities for dipping into sauces.

• Puree cooked cauliflower, add fennel seeds & your other favorite herbs & spices & serve as soup.