Cauliflower and potato aloo gobi with chickpeas and coriander

Ingredients

For 1 serving

• Cauliflower200 g
• Potatoes120 g
• Cooked chickpeas120 g
• Basmati rice40 g
• Onion40 g
• Tomatoes80 g
• Ginger5 g
• Garam masala1 teaspoon
• Turmeric0.5 teaspoon
• Cumin0.5 teaspoon
• Cilantro4 g
• Sunflower oil10 g
• Saltto taste

In season: October – March

Method

1. Rinse the basmati rice and cook it in plenty of salted boiling water for 12 minutes, until tender; drain and keep covered.
2. Meanwhile break the cauliflower into small florets, peel the potatoes and cut them into roughly 1.5 cm cubes; chop the onion, grate the peeled ginger and dice the tomatoes.
3. Heat the sunflower oil in a large lidded frying pan over medium heat and toast the cumin for 30 seconds, until fragrant; add the onion and ginger and cook for 4–5 minutes, until the onion is golden.
4. Add the potatoes and cauliflower, sprinkle with the turmeric and garam masala, season with salt and stir well to coat the vegetables in the spices.
5. Add a splash of water, cover and cook over medium-low heat for 15 minutes, stirring now and then, until the potatoes are fork-tender; if it sticks add another splash of water.
6. Add the tomatoes and the drained cooked chickpeas and cook uncovered for 5 minutes, until the tomatoes soften and the pan dries out.
7. Serve the aloo gobi with the rice and finish with torn fresh coriander.