Cauliflower and chickpea curry

This curry is the perfect solution to a glut of cauliflowers and any other veg you have in, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded cauliflower leaves

Ingredients: (serves 4)
•    1 cauliflower (use the head and leaves)
•    Fridge forage vegetables (potatoes, carrots, peppers will all be great in this, whatever you have)
•    3 cloves of garlic
•    1 onion
•    1 long green chilli
•    8 teaspoon curry powder or garam masala
•    400 grams chopped tomatoes
•    400 grams tin of chickpeas
•    salt to taste

Method:
1.    Separate the cauliflower head into florets, and chop up the leaves and stalk.
2.    Peel and thinly slice the garlic and onion, then finely slice the chilli.
3.    Heat 3 tablespoons of oil and in a large frying pan over a low heat and sauté the cauliflower florets, stalk and leaves, garlic, onion and chilli till softened.
4.    Stir in all the garam masala, season, and cook for a few minutes.
5.    Add the fridge foraged vegetables and the tin of tomatoes, and top up with water if the tomatoes don’t cover everything, then simmer on a low heat for 10 minutes or until the vegetables are cooked.
6.    Drain and add the chickpeas. Cook for a further 2 minutes.

To serve: Serve with rice or with a naan or slice of bread, a dollop of yoghurt and a squeeze of lime juice (if you have). This delicious dish freezes really well.

Recipe created for #FoodSavvy Norfolk & Suffolk