Name: Cauliflower and chickpea curry with lamb
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 head cauliflower; 1 onion; 2 cloves of garlic; 2 yellow peppers; 1 tsp coriander powder; 1 tsp cumin powder; ½ tsp chilli powder or paprika or turmeric powder; 3 Tbsp Indian curry paste of your choice; 1 piece cinnamon; 1 bay leaf; 1 tin plum tomatoes; 1 tin mixed chickpeas (black and white); 1 large cup of shredded roasted lamb; 2 cups of shredded spring green, kale or spinach

Cauliflower and chickpea curry with lamb

11 Apr 2023

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Cauliflower and chickpea curry with lamb

Background

When you have leftover roasted or grilled lamb it’s super easy to make other meals with it, such as pies, curries, stuffed veggies, pilaf, pasta dishes and so on. This cauliflower and chickpea curry with lamb is made with Balti curry paste, but you can use Rogan Josh too, which is bit more spicy. Serve it with rice, mango chutney and raita.

Ingredients

1 head cauliflower
1 onion
2 cloves of garlic
2 yellow peppers
1 tsp coriander powder
1 tsp cumin powder
½ tsp chilli powder or paprika or turmeric powder
3 Tbsp Indian curry paste of your choice
1 piece cinnamon
1 bay leaf
1 tin plum tomatoes
1 tin mixed chickpeas (black and white)
1 large cup of shredded roasted lamb
2 cups of shredded spring green, kale or spinach

Instructions

Finely chop the onion and garlic.
Heat a heavy based saucepan and gently sauté these in the oil for about 5 minutes.
Meanwhile, remove the leaves of the cauliflower, then tear the cauliflower into florets. Keep the tender leaves and chop them up.
Cut the bell pepper into chunks.
Add the chopped vegetables to the pan, and sweat them for a couple of minutes, then add the ground spices and the past and stir for a minute.
Add the tinned tomatoes and enough water to cover the vegetables. Add the cinnamon and bay leaf. Bring to the boil, then simmer for 20 minutes or until tender.
Meanwhile, drain the chickpeas and cut the lamb into small, bite-sized chunks.
Add these to the curry, together with your chosen greens and the cauliflower leaves.
Turn up the heat and cook for another 5 minutes or so.
Serve warm.