Cauliflower and chickpea curry By Mark Breen of Seasonal Kitchen This curry is the perfect solution to a glut of cauliflowers, just cook, portion and freeze, it will keep for up to 3 months. It's also a great way to use the totally edible but often discarded leaves. Ingredients (serves 4) 1 cauliflower (use the head and leaves) 800g potatoes 3 cloves of garlic 1 onion 1 long green chilli 2 tablespoons rapeseed or sunflower oil 8 teaspoon curry powder or garam masala 1 x 400g chopped tomatoes 1 x 400g tin of chickpeas Natural yoghurt Method Remove the leaves from the cauliflower and shred (we will use these later). Separate the cauliflower head into florets. Roughly chop the potatoes and cook in boiling salted water for 10 minutes, then drain. Peel and thinly slice the garlic and onion, then finely slice the chilli. Heat the oil and in a large frying pan over a low heat and sauté the cauliflower florets and leaves, garlic, onion and chilli till softened. Stir in all the garam masala, season, and cook for a few minutes. Add the potatoes and the tin of tomatoes, then simmer on a low heat for 10 minutes. Drain and add the chickpeas. Cook for a further 2 minutes. Serve with rice, a dollop of yoghurt and a squeeze of lime juice.