Bulk up your leftover Creamy Cauli & Halloumi Curry batch leftovers with chickpeas and charred veg. A great way to hit your five a day and get dinner on the table in no time.
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Serves
2
Chickpea
Cavolo Nero
Courgette
Nigella Seed
Fresh Mint
Olive Oil
Salt
Optional
Chilli Flakes
Yoghurt
Serves
2
Chickpea
Cavolo Nero
Courgette
Nigella Seed
Fresh Mint
Olive Oil
Salt
Optional
Chilli Flakes
Yoghurt
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Step 1.
Before you begin, make the Creamy Cauli & Halloumi Curry batch recipe.
Step 2.
Drain the chickpeas and tip into a saucepan with your leftover Creamy Cauli & Halloumi Curry. Place over a low heat and cook until bubbling and thickened. Add a splash of water if needed to loosen the mixture.
Step 3.
Meanwhile, prep the veg. Slice the courgette and toss in a bowl with olive oil and a pinch of salt and set aside. Strip the leaves from the cavolo nero stalks, give them a rinse, then slice into bite-sized portions and stir into your curry.
If you don't have cavolo nero, kale or spinach will also work a treat.
Step 4.
Drain any liquid from the courgette and char in a hot frying pan or under the grill for 5–7 mins until soft and blackened in spots. Toss with salt and nigella seeds.
Step 5.
Pick the mint and set aside.
Step 6.
Once the cavolo nero is softened and the curry is piping hot, spoon into bowls. Top with the charred courgette, a spoonful of yoghurt (if using), and scatter over the mint leaves and chilli flakes. Dig in!
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