Cauliflower and Chick Pea Curry

Ingredients

• 1 head cauliflower
• 1 can chick peas (19 oz/590 ml)
• 2 tbsp olive oil
• 1 tbsp butter
• 1 large onion, chopped
• 2 tsp minced garlic
• 2 tsp minced ginger
• 2 or 3 tbsp Salty Don’s Canadian Curry *
• 1 tsp chili powder (optional) *
• 0.5 cup raisins/sultanas (optional)
• 1 can coconut milk (14 oz/400 ml)
• 0.5 cup chicken or vegetable stock(optional)
• 0.25 cup toasted chopped peanuts
• chopped fresh coriander

* Salty Don’s Canadian Curry is a mild blend. If you like a more intense flavour increase the amount of Canadian Curry; and/or for more heat add chili powder to your taste.

Cut the cauliflower into small florets and blanch in boiling water (or microwave) for 2 minutes. Drain well and set aside.
Drain the canned chick peas and set aside.
Toast the peanuts in a dry skillet over medium heat for 3-4 minutes, just until lightly toasted. Set aside.

In a large skillet or saucepan, heat the oil and butter over medium high heat and fry the onion until translucent. Add the garlic and ginger and stir fry for 2-3 minutes. Add the Canadian Curry and chili powder and continue to stir fry for 3-4 minutes. Add the raisins/sultanas if using and fry for 2-3 more minutes. If this mixture is very dry, add a little stock.

Add the cauliflower to the pan and stir well for 2-3 minutes to coat with the curry mixture. Stir in the coconut milk and the chick peas. Turn the heat down to medium low, until just simmering. Cover the pan and allow to simmer for 15-20 minutes.

Remove the lid and check that the cauliflower is tender, to your liking. If the sauce has become too thick add a little more stock or water. If the sauce has not thickened to your liking, leave the lid off and simmer for another 5 minutes.

Transfer the curry to a serving dish and sprinkle on the toasted peanuts and chopped coriander.