Never let anyone tell you frozen veg isn’t worth buying.
This curry uses frozen cauliflower and broccoli florets and boy does it save time and let you use as much or as little as you like. I had some left over roasted chickpeas from lunch which I added to the mix for this, but it would work fine without them. Curry powder and a host of other spices give the creamy coconut sauce its flavour, while the fluffy bulgar wheat creates a bed to soak up all the juices. It’s a quick and easy mid-week dinner that can easily become a house favourite!
- 5-8 frozen cauliflower florets (or half a fresh cauliflower)
- 5-8 frozen broccoli florets (or half a fresh broccoli)
- 2 tsp ras al hanout powder
- 1/2 can chickpeas, drained (optional)
- 2 cloves garlic, chopped
- 1 tbsp curry powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp ginger powder
- 400ml can of coconut milk
- 250g bulgar wheat
- bunch of fresh coriander (optional)
Preheat the oven to 200C (gas mark 6) while you chop the cauliflower and broccoli, if fresh, or microwave for 1-2 mins if frozen. If you have more time on your hands, put the oven at a lower temperature (more like 160C-180C) to let the veg roast for longer and get all those tasty flavours out of them. If you’re microwaving the florets, squeeze out as much water as you can once they’re defrosted.
Put the veg and chickpeas on a baking tray and drizzle with olive oil and the ras al hanout powder, making sure every floret and very chickpea is covered. For frozen veg, roast for about 10 minutes; for fresh, about 15 minutes. If you’re roasting at a lower temperature, add about 5-7 minutes to the cooking time.
While the cauliflower and broccoli are roasting, start the curry sauce.
Add a drizzle of olive oil or half a tablespoon of coconut oil to a large frying pan. Add all the spices and fry until your kitchen fills with spicey aromas. Throw in the garlic and continue to fry on a low heat.
Add the coconut milk and bring to the boil on a medium heat. Turn the heat down to low and cover. Leave it to simmer gently, stirring every so often. The spices will seep into the coconut milk, making a rich and smooth sauce.
Boil the kettle and pour over the bulgar wheat – follow the instructions on the packet for this (it usually takes about 5-8 minutes).
Once the veg and chickpeas are turning golden brown at the edges, take them out of the oven and add to the bubbling coconut sauce. Stir gently and simmer for 2 minutes to make sure everything is coated in the spiced goodness. Season with salt and pepper to taste.
Fluff up the bulgar wheat with a fork and add a squeeze of lemon and a pinch of salt and pepper.
Plate up and sprinkle with fresh coriander. Simple but effective!