Coconut chickpea and cauliflower curry

Ingredients

• Chickpeas (drained)240g
• Cauliflower (raw)300g
• Plain coconut milk (canned)300ml
• Onions (raw)100g
• Ginger (raw)15g
• Garlic (raw)8g
• Ground cumin (dry)3g
• Rice (dry)150g
• Recipe water (raw)300ml
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Cut 100g onions into 5mm dice and 300g cauliflower into 2cm florets. Mince 15g ginger and 8g garlic. Heat 15ml olive oil in a pot over medium heat; soften onion for 5 minutes, then stir in ginger, garlic and 3g ground cumin for 30 seconds until fragrant.
2. Add cauliflower, 240g chickpeas, 300ml plain coconut milk, 3g salt and 1g black pepper. Bring to a gentle simmer, cover loosely and cook over low heat for 12–18 minutes until a knife enters cauliflower stalks easily. Avoid a rolling boil. If the sauce becomes oily, lower the heat and stir in a small splash of processing water.
3. With two burners, cook rice while the curry simmers. On one burner make the curry first and allow extra time. Rinse 150g rice. Cook with 300ml recipe water in a covered saucepan after checking the packet ratio: bring to a boil, reduce to low for 12–18 minutes until tender, then rest off the heat for 5 minutes. Add a little boiling processing water if grains remain firm.
4. Fluff the rice and ladle the curry over it. If curry is too thin, simmer uncovered briefly; if too thick, loosen with a little hot processing water before serving.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits. For this planner, refrigerate cooked rice for at most 24 hours or freeze promptly on the preparation day after rapid cooling in shallow containers. This 24-hour rice limit is a conservative product choice, not a USDA-specific rice rule. Reheat the cooked portion evenly to 74°C with a thermometer.