Curry - vegan - cauliflower, chickpea, potato and mushrooms etc

 

Plant based and very tasty.  Generally planet friendly as the veg are in season - the rice and chickpeas were imported.  Also, I used curry paste from the cupboard, because it was there, but you could make your own or use a curry powder you have hanging around!

Sunflower oil

Leek

Crushed garlic

Curry paste (korma)

Cauliflower

Potato

Mushrooms

Water

Tinned chopped tomatoes

Basmati rice

Chick peas

1.  Sweat chopped leeks in oil, add crushed garlic and a couple of tbsp of curry paste.

2.  When the leek is a bit soft add cauliflower florets, chopped potato and mushrooms, turn in the spice mixture.

3.  Add water to the veg and simmer gently.  After 5 minutes add a tin of chopped tomatoes.

4.  After about 20 minutes add drained rinsed chickpeas - don't add too soon as the skins will toughen up.

5.  Put the rice on - I use the adsorption method - 1 part rice, 2 parts water, salt ... bring to simmer, slam on lid and turn down the heat to minimum - should be ready in about 12 minutes.  Turn off heat after about 10 and it can just sit there for a while.

6.  Cook until veg is soft.

7.  Serve, scoff ... smug