A warming dish, perfect for sharing with friends. Serves 6.
Ingredients
Rice – can be white, brown, mixed or easy-cook – allow 75g uncooked per person
Brown lentils – allow 75g uncooked per person
For the cauliflower:
-
1 medium cauliflower
- 6 tbsp rapeseed oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp tumeric
- salt, to taste
For the chickpeas:
- 1 can chickpeas, drained, rinsed and blotted
- 2 tbsp rapeseed oil
- 2 tsp garam masala
- salt to taste
For the fried onion:
- 2 large onions
- Rapeseed oil for frying.
For the tomato sauce:
- 10 cherry tomatoes
- 3 tbsp tomato puree
- 2 tbsp red wine vinegar
- 100ml water
- 1 large onion
- rapeseed oil for frying
- 2-3 red chillis
- 3-4 cloves garlic
Method
Preheat the oven to 200C/400F/Gas Mark 6.
Cook the rice and lentils according to packet instructions. Mix together when cooked and transfer to an oven-proof dish with a lid – reheat in oven when required.
Cauliflower:
Trim the cauliflower into regular sized pieces. Mix the remaining ingredients together in a large mixing bowl. Tip the cauliflower pieces into the bowl and mix well. Transfer to a roasting tray and roast for 20-30 minutes (depending on how soft you like your cauliflower and how big the pieces are).
Chickpeas:
Mix the chickpeas with the oil, spices and salt, transfer to a baking tray and bake for 20 minutes, turning regularly.
Onions:
Slice the two onions as finely as you can and fry in the oil until browned.
Sauce:
Peel and roughly chop the onion. Place in a large frying pan with a little oil. Peel and roughly chop the garlic, add to the pan. Trim and finely chop the chillis and add to the pan. Cook gently for a few minutes until onion begins to soften.
Quarter the tomatoes, add to the pan and cook for a few more minutes, stirring frequently, until tomatoes begin to soften. Stir in the tomato paste, vinegar and water. Simmer for 10 minutes, stirring frequently.
To assemble the dish:
Place a portion of the rice and lentil mixture on each plate, top with tomato sauce and onions. Add a portion of the masala spiced chickpeas and the turmeric-roasted cauliflower.
Recipe development: Jane Hughes. Food photographer: Sue Hiscoe. Copyright: The Vegan Society 2017