This isn’t Indian curry, it’s proper British curry, and it’s really simple to make. It’s more of a formula than a recipe – you can vary it as much as you like.
Cauliflower and chickpea is my favourite combination- butternut squash and cashew is also good, or you could try it with leftover cooked meat if you’re a meat eater.
- If you double the quantities, don’t double the liquid, use a bit less.
- Spices keep for a very long time and they’re not expensive, but if you’re not feeling brave use a ready made spice mix like garam masala, and some extra chilli.
5 minPrep Time
15 minCook Time
20 minTotal Time
- 1 cauliflower
- 1 can of chickpeas
- 3/4 of a mug of milk
- 3/4 of a mug of vegetable stock
- approx. 2 desert spoons plain flour
- a little cooking oil
- 1 onion
- Chilli to taste- I use about 1/2 tsp chilli powder
- Other spices: 1 desertspoon coriander, 1tsp each of cumin and turmeric and a pinch of ginger
- Cut the cauliflower into chunks, and boil it until it's just tender.
- Measure out your milk and stock, and chop the onion.
- When the cauliflower is done, drain it and set it on one side in a colander, with the pan lid on top to keep the heat in.
- Now place the pan on the heat to dry it, then add the cooking oil. Fry the onion until it's started to soften.
- Remove the pan from the heat and stir in the flour and spices. Return it to the heat and cook for a moment, then add the stock and milk a little at a time.
- Bring the sauce to the boil and simmer until it starts to thicken.
- Add the cauliflower and chickpeas, and simmer gently until it's all heated through.