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Ingredients: (serves 4)
•    1 cauliflower (use the head and leaves) 
•    Fridge forage vegetables (potatoes, carrots, peppers will all be great in this, whatever you have)
•    3 cloves of garlic 
•    1 onion 
•    1 long green chilli 
•    8 teaspoon curry powder or garam masala 
•    400 grams chopped tomatoes 
•    400 grams tin of chickpeas 
•    salt to taste

Method:
1.    Separate the cauliflower head into florets, and chop up the leaves and stalk.
2.    Peel and thinly slice the garlic and onion, then finely slice the chilli. 
3.    Heat 3 tablespoons of oil and in a large frying pan over a low heat and sauté the cauliflower florets, stalk and leaves, garlic, onion and chilli till softened. 
4.    Stir in all the garam masala, season, and cook for a few minutes. 
5.    Add the fridge foraged vegetables and the tin of tomatoes, and top up with water if the tomatoes don’t cover everything, then simmer on a low heat for 10 minutes or until the vegetables are cooked. 
6.    Drain and add the chickpeas. Cook for a further 2 minutes.

To serve:  Serve with rice or with a naan or slice of bread, a dollop of yoghurt and a squeeze of lime juice (if you have). This delicious dish freezes really well.

Recipe created for #FoodSavvy Norfolk & Suffolk