Cauliflower Curry with Romanesco and Chickpeas

Ingredients

• 250 g dried chickpeas
• 5 chili peppers (red and green)
• 2 onions
• 2 Garlic cloves
• 2 EL ghee (clarified butter)
• 1 TL brown mustard seeds
• 1 TL coriander seeds
• 1 cinnamon stick
• 4 curry leaves
• 1 EL turmeric powder
• 600 ml Vegetable Broth
• 400 g Romanesco
• 400 g cauliflower (0.5 head)
• 2 green Thai mangoes
• 400 ml coconut milk
• Salt
• 2 EL lemon juice

Instructions

1. 1.

   Soak chickpeas overnight in plenty of water. Drain, rinse and let them dry the next day. Wash chili peppers and slit them lengthwise. Peel onions and garlic, roughly cube.

2. 2.

   Heat ghee in a hot ovenproof pot. Toast mustard and coriander seeds for 2 minutes over medium heat. Add cinnamon stick, curry leaves, turmeric, onions, garlic and chilies; sauté for 5 minutes.

3. 3.

   Add broth and chickpeas, cover and simmer gently for about 45 minutes.

4. 4.

   Meanwhile clean Romanesco and cauliflower, wash, cut into large florets or half-slices. Peel mangoes, remove flesh from pit and cut into small pieces.

5. 5.

   Stir in coconut milk, season with salt and lemon juice. Fold in mango, Romanesco and cauliflower. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for another 20 minutes, stirring occasionally to allow the curry to brown slightly.