I am hoping come the long Easter weekend, I will be able to play in my kitchen, but I already have plans to meet with friends and leave D home alone; and then when I am home - I have to turn my attention to the allotment garden plot.
One of these easy dishes was this Cauliflower Chickpea Curry. I did put a little seasonal twist on the Cauliflower Chickpea curry and stirred through a handful of wild garlic. Obviously if you don't have wild garlic, spinach, chard or kale will be fine too.
While I still can, I will also pretentiously call the cauliflower slabs - 'steaks' !
I often make this dish vegan, but this time in place of the vegetable/olive oil, I added salted butter and D loved the unctuous richness.
I am sharing this with My Legume Love Affair #127 which is being hosted by Motions and Emotions this month. The food blog challenge was started by Susan from The Well Seasoned Cook and continues thanks to Lisa's Kitchen. Adapted from this recipe Cauliflower and Chickpea Curry in place of the runner beans is a good handful of wild garlic; and in place of the vegetable/olive oil - salted butter, but feel free to keep it vegan if you wish.