One pan Cauliflower and Carlin Pea Curry By Chef Jenny Chandler
The beauty of this dish is that everything happens in one mixing bowl and a large roasting tin. Broccoli, Purple sprouting or romanesco can be swapped in for the cauliflower.
The Carlin Peas are a heritage British pea and have a fabulous nutty flavour but do use chickpeas if you can’t track them down. Adding a cooked pulse to the veg’ immediately makes this a substantial stand-alone meal, you can always serve it with rice or flatbread too.
Ingredients:
- 1 medium cauliflower, broken into florets, green leaves cut into thick strips
- 1 red pepper, stalk and seeds removed, cut into thick slices
- 3 tbsp vegetable oil, such as rapeseed or sunflower
- 2 cloves garlic crushed
- 1 tbsp grated fresh ginger
- 4 spring onions, sliced
- 2 tbsp medium curry powder
- 1/2 tsp salt
- 14 cherry tomatoes, halved
- 2 x can of drained Carlin Peas or chick peas ( or 500g home cooked)
- 400 ml passata
- Small bunch of coriander, roughly chopped
- Juice of 1/2 -1 lemon
- 100 ml natural yoghurt
Method:
Preheat the oven to 220ºC /200ºC fan/ Gas Mark 7
Toss the cauliflower florets and red pepper strips with 1/2 of the vegetable oil in a large bowl. Tip them onto your largest roasting tin and place in the oven for 10 -15 minutes.
Meanwhile mix the chopped cauli’ leaves ( and any sliced stalk), the garlic, ginger, spring onions, curry power, salt and remaining oil together in the original bowl.
Once the cauliflower has begun to brown add the curry mix to your oven tray, turning the vegetables over in the oily spices with tongs. Add the tomatoes to the tin, cut side up, and continue to roast for five more minutes.
Now mix the Carlin peas (or chick peas), the passata and half of the coriander in the oily spice bowl, tip into the roasting tin and cook for 5 minutes, just enough to heat the pulses through.
Squeeze over enough lemon juice to give a good tang, sprinkle with the remaining coriander and serve with a spoonful of natural yoghurt.
How About?
