Yes, another one, that is perfect for those cooking up a feast for the Halloween weekend.
The black comes from black chickpeas and orange from carrots or course, for the beady eyed amongst you there are some 'brain like' pieces in the bowl too, this is cauliflower that has turned orange from the turmeric.
vegan Marrow Curry with Chickpeas, but this one is studded with black chickpeas and in place of the marrow, carrots and cauliflower. Please don't worry too much if you can't find black chickpeas where you are, just substitute it with the traditional variety.
Serves 4 - 6
4 tablespoons vegetable oil
3 medium onions, minced
4 cloves of garlic, crushed
1 inch of ginger, grated or minced
1 teaspoon of salt or to taste
1 teaspoon of turmeric powder
2 fresh green or red chillies, sliced or 1 teaspoon of chilli powder or to taste
1 x 400g tinned tomatoes
Chantenay carrots or 8 small carrots, half lenghways if medium
Optional: Handful of cauliflower florets
1 x 400g tin of black chickpeas, drained and rinsed
200ml vegetable stock
In a large wide pan, heat the oil then add the minced onions, garlic and ginger and cook until transparent, add the spices and cook until oil rises to the surface.
Add the tomatoes and cook until disintegrated. I tend to use a masher.
Then stir in the carrots and cauliflower if using and cook until beginning to soften, but still has some bite.
Bring to the boil, then reduce heat and simmer for 20 minutes.
Taste and adjust seasoning if necessary. Serve with Basmati rice.