Madras curry paste flavours this coconut milk-based, Indian-style dish, rich with chickpeas and a mix of vegetables. Serve it with a tangy lime-coconut rice.
Humble chickpeas can be used in a range of appealing creations, including dips, salads, soups, side dishes and main dishes such as stews and curry. It’s a main dish that I cooked up for today’s column.
The next step is to add some coconut milk, vegetable broth, a bit of brown sugar lime juice, small cauliflower florets and drained, canned chickpeas to the pot. The curry is then simmered until the cauliflower is tender. To finish the curry, thickly sliced leaves of baby spinach and chopped cilantro are stirred in. When the spinach has wilted, the curry is seasoned with salt, to taste, and it’s ready.
As noted, I used canned chickpeas in the recipe, but if you wanted to, you could soak, cook, drain and use dried chickpeas instead. See the Eric’s options part of the recipe for details on that. Mix in the spinach and cilantro and heat through a minute or two. Thin curry with a bit more stock, if you find it too thick. Taste and season curry with salt, if needed, and then serve.
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