2018 is bringing vegetarianism with it and I for one love it!
Until fairly recently the idea of being vegetarian or vegan was a somewhat bizarre concept to me – who doesn’t love steak, bacon or a roast chicken? Well, admittedly I do occasionally enjoy those things, but over the last 6 months I have found myself veering towards falafel, hummus and lentils over any meat option. I will now, quite often, order vegetarian dishes in restaurants, which is something I would have never done this time last year.
I genuinely think that one of the major reasons that people are ‘anti’ vegetarian food is that they haven’t yet dared to try any recipes that don’t include meat. They are immediately put off by only eating, what my dad calls, ‘girl food’ a.k.a. pulses, seeds, salad etc. But being vegan or vegetarian does not mean (as I thought it did a few years ago) only eating a plate of boiled vegetables…and I think this is the conception many people have.
With my love of cooking ever growing, I am finding more and more vegetarian dishes that I love. Even G loves them too – so boys it is possible…
This dish is one my mummy found on a supermarket recipe card and despite her recommendation, I did not try it for a few weeks. But eventually I did and now it appears multiple times on my monthly meal plan. I decided to serve it with cauliflower rice (another recent discovery) and the plate has so much fragrance, flavour and texture, you will 100% love it too.
If you’re not that keen on the idea of trying vegetarian dishes, this is a perfect one to try because it is a curry. It still has all the spices of a meat alternative, the chickpeas mean that it is extremely filling and with the ginger, curry paste and garlic it tastes incredible.
Go on and give it a go…meat is so 2017!
For the Curry:
– 1 tbsp. oil oil
– 1 clove of garlic
– 1 medium white onion, finely chopped
– 2cm piece of fresh root ginger, peeled and chopped
– 1 tbsp. Bart Veeraswamy Medium Moglai Curry Paste (available from Waitrose)
– 400g can of chopped tomatoes
– 400g can of chickpeas
– 250g bag of spinach, roughly shredded
– 4 tbsp. fat free natural yoghurt
– 4 tbsp. fresh coriander, chopped
For the Rice:
– 1 cauliflower
– 1 tbsp. of olive oil
– Salt and pepper
For the Curry:
– Heat the olive oil in a medium/large saucepan and cook the onion and ginger together for 5 minutes until soft and turning golden. Add the garlic at the end and cook for 1 minute.
– Stir in the curry paste and cook for a further minute.
– Add the can of tomatoes and simmer for 5 minutes, allowing to thicken whilst stirring occasionally.
– Stir in the chickpeas with their liquid, bring to the boil and simmer for 10 minutes.
– Season with salt and pepper and add the shredded spinach.
– Cook gently for a couple of minutes until the spinach is just cooked.
For the Rice:
– Preheat the oven to 200°C and prepare a baking tray with foil or parchment paper.
– Remove the outer leaves from cauliflower and roughly chop, removing the thick core also.
– Place into a food processor and blitz until the cauliflower resembles fine rice (alternatively you can grate).
– Add 1 tbsp. of olive oil and salt and pepper to taste and stir to combine.
– Spread the cauliflower evenly onto the baking tray and roast for 12 minutes. Half way through ensure to mix in the tray to ensure the rice does not dry out/burn.
To serve, plate up the curry with a spoonful of yoghurt and a sprinkling of fresh coriander, alongside the cauliflower rice.