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Cauliflower, Chickpea And Chard Curry Recipe

This sumptuous, fragrant curry is packed with healthy ingredients and low in fat.
Jason Roberts•

You want good food and you want it fast. You're in luck, because we just picked up a copy of chef and TV personality Jason Roberts's new book, Good Food — Fast! Whether the goodness you crave is gluten-free, vegetarian, vegan, or protein-heavy, if it makes you feel good, there's a recipe for it in here.

The ingredients list for this sumptuous, fragrant curry may look long-winded, but the effort involved pays off with every mouthful of the final product. Not only is this dish low in fat; it's also packed with nutritional goodness and satisfying flavors. It keeps well and tastes even better the day after it is cooked. So it's definitely worth making when you have a bit of extra time so that you can then enjoy quick leftovers throughout the week. (For the meat lovers in your life, you can add 1/2 pound fish or chicken and cook it in the curry.)

Reprinted with permission from Good Food — Fast!

Cauliflower, Chickpea And Chard Curry Recipe
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Prep Time
30
minutes
Cook Time
1
hour
Servings
6
This sumptuous, fragrant curry is packed with healthy ingredients and low in fat.
Total time: 1 hour, 30 minutes
Ingredients
  • 1 red onion
  • 1 bunch fresh cilantro
  • 1 knob of ginger
  • 2 tablespoons olive oil
  • 1 tablespoon fennel seeds
  • 1 teaspoon crushed coriander seeds
  • 1 teaspoon ground coriander seeds
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon ground turmeric
  • 1 tablespoon mustard seeds
  • 1/3 teaspoon ground chili flakes (if you like your curries hot
  • 2 medium carrots
  • 3 stalks celery
  • 1 large head cauliflower
  • 1 (12-ounce) can light coconut milk
  • 1 (12-ounce) can crushed tomatoes
  • 3 teaspoons white wine vinegar
  • 1 1/2 cups water
  • 1 bunch chard
  • 1 (15-ounce) can chickpeas
  • Salt and freshly ground black pepper to taste
  • Steamed rice
Directions
  1. In a heavy-bottomed saucepan, sauté the onion, cilantro roots (reserve the leaves), and ginger in olive oil over medium heat until the onions are translucent, about 2-3 minutes.
  2. Add all the dry spices and stir until the mixture is fragrant, approximately 1-2 minutes.
  3. Lower the heat and add the carrot, celery and cauliflower, along with the coconut milk, tomatoes, vinegar and 1 cup water.
  4. Simmer for 20-25 minutes, until the vegetables are tender but still have a slight bite to them.
  5. Place the chard into a medium-size saucepan along with the remaining 1/2 cup water and bring it to a boil with the lid on.
  6. Simmer for 2 more minutes, then remove the pan from the heat and let it steam (with the lid on) for another 3 minutes.
  7. Add the chard to the curry along with the chickpeas.
  8. Before serving, throw in a small handful of roughly chopped cilantro leaves.
  9. Adjust the seasoning with a little salt and pepper. Serve with steamed rice.
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