3 minute read
FOOD & DRINK
Cauliflower & chickpea tikka masala
INGREDIENTS
1 medium cauliflower (about 1kg) 2 tbsp vegetable oil 400g can chickpeas, rinsed and drained ½ tsp ground turmeric 1 onion, finely chopped 2 cloves garlic, finely chopped 15g fresh root ginger, finely chopped ½ x 283g jar Patak’s Tikka Masala Spice Paste 200g fresh tomatoes, finely chopped 3 tbsp non-dairy yogurt alternative, such as oat ¼ x 25g pack coriander, leaves only Steamed basmati rice, to serve
Preparation time: 20 minutes Cooking time: 25 minutes Serves: 4
METHOD
1. Preheat the oven to 220°C, gas mark 7. Line a large baking tray with foil. Break the cauliflower into large florets, reserving any tender leaves. Toss the florets with 1⁄2 tbsp oil and spread over one side of the baking tray. Toss the chickpeas with another 1 tbsp oil and the turmeric, and spread over the other side of the baking tray. Roast for 20 minutes, stirring each side and adding the cauliflower leaves halfway through. 2. Meanwhile, heat the remaining 1⁄2 tbsp oil in a large pan. Fry the onion for 5 minutes until soft. Add the garlic and ginger and fry for 1 minute. Add the curry paste and fry for 2 minutes. Pour in 50ml water and cook until evaporated. 3. Add the tomatoes and 200ml water to the pan; simmer for 5 minutes, then spoon in the cauliflower. Simmer over a medium-low heat for 5 minutes. Take off the heat and stir in 2 tbsp yogurt alternative. Add the chickpeas and cauliflower leaves. Finish with the final 1 tbsp yogurt alternative and the coriander leaves. Serve with steamed basmati rice.
COOK’S TIP
This is a wonderfully comforting vegan recipe, though you could replace the yogurt alternative with 3 tbsp natural yogurt for a vegetarian option.
Sir David Attenborough has achieved a lot in his lifetime. A worldrenowned traveller, broadcaster, naturalist and environmentalist. But I wonder if he has ever before been considered a revolutionary? I am sure he has.
At Daily Bread, though, we think we can credit him (at least partly) with starting something that will change the way our co-operative works for many years to come and we hope that, as with endeavours in the past like organic foods and fairly traded products, we will be counted among the first to bring to the business world a groundbreaking change that will better our whole industry.
A few years ago we introduced packaging material that is similar to the plastic bags we had been using in that it is flexible and transparent but which is made from wood pulp and is completely biodegradable and home compostable. We presently pack most of our products weighing 1kg or less in this packaging. There is also a small selection of products packed in paper bags that have no inner plastic liner.
Our other major step, taken about five years ago was to introduce a refilling station for some of the cleaning and body care products we offer and this has slowly expanded over time including products like unwrapped soap. It has been a huge success that and our other eco products like wax food wraps (beeswax and vegan versions) bamboo straws and many more products. There even is Ecoleaf Home Compostable Cling Film.
John Clarke, our produce buyer, also helped to introduce our latest endeavour, a food refillable station. We currently have 20 popular products on offer, mostly organic.
You can bring in your empty container and refill and save not just on packaging but also money as most of the produce is sold at a cheaper price.
“We are not the first to do this but we hope it will be successful,” said John “with the hope that we will expand the refill area with more bodycare and food products. If in some small way we can help reduce food waste and be more eco-friendly that is the step definitely the right direction.”
>> Find out more about Daily Bread Cooperative at www.dailybread.co.uk
The food refillable station currently has 20 popular products on offer, mostly organic
