Unusual Curry

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Here's a good one, one I wasn't sure was going to turn out, the kind of 'using anything that's in the fridge' kind of thing.

CHICKPEA, BEETROOT, CAULIFLOWER, TOMATO CURRY

CHICKPEAS: soak overnight, rinse & drain, cover with water, bring to a boil and simmer until 'al dente' (±20 minutes). Set aside.

BEETROOT: cut off top stalk (and or leaves, keeping leaves for another dish) and root, peel with a speed peeler and chop into 1/2" (2cm) cubes. Steam until 'al dente' (±25 minutes), set aside

SAUCE: dice 1/2 onion, small shallot, a couple of cloves of garlic. Dice a small stick of celery (or a big one, if you want! :-) ), saute the lot in a good glug of rice bran oil until transparent.

Add 3 or 4 ripe tomatoes, finely diced, and stir the lot up.

Season with salt, pepper, curry powders of your choice (I used GFresh mild & hot, Keene's 'Traditional'), a good dash of turmeric and Patak's Madras paste. Add a little glug of Maggi sauce, a splash of dry sherry, a good glug of V8 Original juice. Simmer for a few minutes until the tomatoes start to break down.

Chop the stalks of a good bunch of cilantro into 1/4" (3mm) pieces, add to the stew.

Break or cut the cauliflower into small, bite-sized flowerlets and add to the sauce. Simmer until they're starting to get soft.

Add the cooked chickpeas, beetroot, and continue to simmer so that the flavours all blend.

Dice the coriander leaves, stir in.

RICE: Cook some rice (I use 150ml in 300 ml in a rice cooker for 3 portions) as all this is going on.

Warm bowls in your oven or microwave, put a portion of rice in the bowl, add the curry on top, and serve.

Surprisingly good! And a great way to use beetroot! :-)

via Vegetarian Food and Recipes! {ALL WELCOME!} Pool http://www.flickr.com/photos/normanjackson/44438421910/in/pool-74921284@N00