Aloo gobi with chickpeas and basmati rice

Ingredients

For 1 serving

• Cauliflower200 g
• Potatoes100 g
• Cooked chickpeas120 g
• Basmati rice40 g
• Onion40 g
• Tomatoes1
• Ginger5 g
• Turmeric1 teaspoon
• Cumin1 pinch
• Garam masala1 teaspoon
• Sunflower oil1 teaspoon
• Cilantro3 g
• Saltto taste

In season: October – March

Method

1. Peel and chop the onion and ginger; peel the potatoes and cut them into roughly 2 cm cubes; break the cauliflower into small florets and wash them; wash and chop the tomato.
2. In a large frying pan with a lid heat the sunflower oil over a medium heat and fry the onion, ginger and cumin for 3 minutes, until the onion softens; add the turmeric and garam masala and stir for a few seconds until fragrant.
3. Add the potatoes, cauliflower, tomato, a pinch of salt and a splash of water; stir well, cover and cook for 15 minutes over a medium-low heat, stirring now and then, until the potatoes are tender when pierced.
4. Meanwhile bring a small pan of water to the boil, salt it and cook the rinsed basmati rice for 12 minutes, until tender; drain.
5. Add the rinsed cooked chickpeas to the pan and cook uncovered for another 5 minutes, until the liquid has dried up and the vegetables take on a little colour.
6. Wash and chop the fresh coriander and serve the aloo gobi with the rice and the coriander.