'Food in Common: Gobi Manchurian (Cauliflower and Chickpea Curry)'

'Gobi Manchurian - Cauliflower and Chickpea Curry   Recipe inspiration from Anna Jones’ cookbook ‘One: Pot, Pan, Planet’   Ingredients:  3 tbsp olive oil 4 cloves garlic  1.5cm piece of ginger  2 medium capsicums  1 stick fresh lemongrass OR 2 tsp lemon zest  ½ bunch spring onions  1 green chilli (you can leave this out if you prefer) 1 tbsp tomato paste  2 tbsp peanut butter  1 tbsp white miso  1 tbsp soy sauce  1 tbsp vinegar (apple cider or white vinegar) 1 cauliflower (around 800g)  1 tin chickpeas (washed and drained)   Method:  Preheat the oven to 200 degrees celsius.  Start by chopping the cauliflower into small florets and roughly chop the leaves. Place the cauliflower and drained chickpeas to a baking tray. Drizzle with oil and season with salt, toss to coat. Bake until the cauliflower is soft and golden brown (20-25 minutes).  For the sauce you’ll need to roughly mince the garlic and ginger. Deseed and chop the capsicum into bite size pieces. Roughly chop the lemongrass (if using), chop the spring onions and chilli (if using).  Heat a tablespoon of olive oil in a pan. Add the garlic, ginger, capsicum, lemongrass or lemon zest, spring onions and chilli. Saute until the capsicum has softened (5-10 minutes).  Add the capsicum mixture to a bowl or food processor. Then add the tomato paste, peanut butter, miso, soy, vinegar and 2 tbsps of water. Blitz the mixture with either a food processor or stick blender until smooth.  In a large bowl combine the capsicum sauce, the roasted cauliflower and chickpeas. Season to taste.   Recipe Notes:  We’ll be serving this curry with brown rice and a fresh cucumber and herb salad.  You could also eat this with some chapati wraps if you don’t want rice.  Adding some Greek yoghurt will also cut through the spiciness if you used the chilli.' 

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