Another of Jamie’s 15 Minute Meals (and this one really did take me about 15 minutes!). As an extra (or an alternative to the pineapple), you can boil a small, cubed potato until it’s tender and add it near the end.
• Half a cauliflower
• Half a potato (optional)
• 2 tablespoons rapeseed oil
• 1 heaped teaspoon black mustard seeds
• 1 heaped teaspoon fenugreek seeds
• 1 heaped teaspoon turmeric
• Small handful of dried curry leaves (or a teaspoon of curry powder)
• 1 thumb-sized piece of ginger
• 2 cloves garlic
• 6 spring onions, trimmed
• 1 fresh red chilli
• 1 large bunch fresh coriander
• 2 ripe tomatoes
• 1 x 400g tin coconut milk
• 1 x 400g tin chickpeas
• 1 x 227g tin pineapple chunks in juice
• 1 lemon
• 1 mug (300g) basmati rice, cooked with 10 cloves and half a lemon.
• 4 poppadoms.
• Fresh mint, crushed and mixed with 3 tablespoons natural yoghurt and a squeeze of lemon juice.
• Remove the outer leaves from the cauliflower, then slice it into 1cm slices. [Put the potato on to boil if using.]
• Cook on a griddle pan on high, turning when lightly charred. Set aside. [Put rice on to cook now.]
• Pour the oil into a casserole pan (medium heat), then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves.
• Place the ginger, garlic, spring onions, chilli and coriander stalks in a food processor and blend until fine, then stir into the casserole pan.
• Roughly chop and add the tomatoes.
• Pour in the coconut milk and drained chickpeas, then tip in the pineapple chunks with their juices.
• Add the griddled cauliflower (and potato if using), cover, turn the heat to high and bring to the boil. [If making the yoghurt, prepare this now. ]
• Squeeze the juice of the lemon into the curry and season to taste.
• Tear over the coriander leaves to garnish.