spicy mushroom and cauliflower
How to make spicy mushroom and cauliflower recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
2 tablespoons sunflower oil
8 spring onions, cut into 5 cm (2 inch) lengths
2 teaspoons grated garlic
2 teaspoons ground ginger
2 tablespoons hot curry powder
200 g (7 oz) baby button mushrooms
300 g (10 oz) cauliflower florets
2 red peppers, cored, deseeded and cut into chunks
400 g (13 oz) can chopped tomatoes
220 g (7½ oz) can chickpeas, rinsed and drained
salt and pepper
large handful of chopped mint leaves, to garnish
warm naan bread, to serve
Method:
Heat the oil in a large frying pan, add the spring onions and fry over a medium heat for 1–2 minutes. Add the garlic, ground ginger and curry powder and fry, stirring, for 20–30 seconds until fragrant, then stir in the mushrooms, cauliflower and red peppers and fry for a further 2–3 minutes.
Stir in the tomatoes and bring to the boil. Cover, then reduce the heat to medium and simmer, uncovered, for 10–15 minutes, stirring occasionally. Add the chickpeas, season and bring back to the boil.
Scatter with chopped mint and serve with warm naan.
For spicy mushroom, cauliflower & chickpea rice, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot, add 1 chopped onion, 1 deseeded and chopped red chilli, 100 g (3½ oz) button mushrooms, 1 tablespoon curry powder, 100 g (3½ oz) small cauliflower florets, 100 g (3½ oz) canned chickpeas, rinsed and drained, 1 teaspoon ginger paste and 1 teaspoon garlic paste and stir-fry over a high heat for 6–8 minutes.
Add 500 g (1 lb) ready-cooked basmati or long-grain rice and stir-fry for a further 3–4 minutes or until piping hot. Season, then serve immediately. Totalcooking time 20 minutes.
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| spicy mushroom and cauliflower |
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