Cauliflower, kale and chickpeas with black rice
This curried cauliflower, kale and chickpeas with black rice is a simple, healthy, vegan recipe. I made it with leftover boiled black rice. If you don’t have any, just cook a cupful of black rice (mixed with brown basmati, oil preferred) then rest and follow the recipe. Serve with mango chutney or raita on the side.
Ingredients
Method
- Finely chop the onion, garlic, chilli and ginger.
- Heat some oil in a pan and sauté the chopped vegetables.
- After about 5 minutes add the whole spices and seeds, stir for a 30 seconds then add the tomato purée then the chopped tomatoes. Add the turmeric, curry leaves and garam masala. Season with salt & pepper. Cook for 5 minutes.
- Meanwhile, chop the carrot and cauliflower into chunks. Drain the chickpeas.
- Add these to the base sauce, toss well, then add enough water to cover the veggies generously. Bring to the boil.
- Put a lid on and gently simmer over low heat for 20 minutes.
- Mix in the rice, toss gently to warm through.
- Serve with black cumin seeds and chopped coriander leaves scattered over it.