Go Back

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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 onion
  • 2 garlic clove
  • 2 cm piece ginger
  • 1 chilli deseeded
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 star anise
  • 1 Tbsp tomato purée
  • 4 medium tomatoes chopped
  • ½ tsp turmeric powder
  • 2 tsp garam masala
  • 4 curry leaves
  • 1 cauliflower
  • 1 carrot
  • 2 cups curly cale
  • 1 tin chickpeas
  • Black cumin seeds
  • 1 cup cooked black rice
  • To serve: black cumin seeds and chopped coriander leaves

Method
 

  1. Finely chop the onion, garlic, chilli and ginger.
  2. Heat some oil in a pan and sauté the chopped vegetables.
  3. 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.
  4. Meanwhile, chop the carrot and cauliflower into chunks. Drain the chickpeas.
  5. Add these to the base sauce, toss well, then add enough water to cover the veggies generously. Bring to the boil.
  6. Put a lid on and gently simmer over low heat for 20 minutes.
  7. Mix in the rice, toss gently to warm through.
  8. Serve with black cumin seeds and chopped coriander leaves scattered over it.