Cauliflower and chickpea Bhuna
Bhuna Gobi is a well-loved Indian dish, made with cauliflower and many spices. You can now get Bhuna paste in Asian delis or big supermarkets so you don’t have to mix the spices. I made this cauliflower and chickpea bhuna using organic ready-mixed paste, so this dish only took 20 minutes to cook. Serve it with basmati rice or naan bread.
Ingredients
Method
- Finely chop the onion, garlic, ginger carrot and cauliflower.
- Heat a tablespoon of vegetable oil and gently fry the onion, garlic and ginger until soft. Add the carrot and cauliflower, then add the paste. Stir for 5 minutes then pour in the tinned tomatoes and enough water just to cover the veggies. Season with salt and pepper, then bring to the boil.
- Cover the pan, turn down the heat and simmer for 10 minutes. Add the drained chickpeas and cook for a further 5 minutes.
- Garnish with coriander leaves before serving,