cauliflower chickpea curry

This vegan curry is comforting, healthy, filling and packed with flavour. And so vibrant in colour.

Curry is a go-to in our household, even in summer. It is so versatile and you can use any veggies you currently have in the fridge or to bulk it up you can add lentils or any type of bean.

On days like today, with grey skies and a cold autumn wind, this is the perfect meal.

For this recipes I used cauliflower and chickpeas as my main ingredients. The cauliflower is great as it soaks up all the delicious flavour and by adding the chickpeas you are adding protein to the meal.

OPTIONS FOR SERVING THE CURRY

• With flatbread (preferably homemade) or vegan naan to sop up all the curry sauce on the plate.

• With fluffy basmati or jasmine rice or brown rice

• A dollop of mango chutney

• A dollop of coconut yoghurt

• Freshly chopped coriander leaves

I used a wild rice today as I absolutely love the textures, but I have to be honest it doesn't soak up the sauce as much as a fluffy white rice does.

ALTERNATIVE OPTIONS

• Add a handful or two fresh baby spinach a few minutes before serving the curry.

• Replace the chickpeas with butterbeans or cannellini beans

• Replace the chickpeas with green peas

• Use any vegetables you currently have in your freezer

• I recommend using a full-fat coconut milk instead of a light coconut milk as it will impart the creaminess and richness of the sauce.

LEFT-OVERS

If you have any left-over sauce, you can keep it in an airtight container in the fridge for 1 -2 days.

To reheat, simply reheat in the microwave in 1 minute increments, stirring in between.

Alternatively if you don't have a microwave (like me) you can reheat in on low for a few minutes with a tablespoon or two of water. Heat with the lid on.

This is my preferred option.

CAULIFLOWER CHICKPEAS CURRY

This easy curry is comforting, flavourful and nutrient packed. The ultimate comfort food.

Serves 4

Prep time: 10 time

Cook time: 25 - 30 min

INGREDIENTS

• 1/2 medium onion, finely chopped

• 1 tbsp olive oil

• 1 garlic clove, crushed or finely diced

• 1 tsp freshly grated ginger

• 1 tbsp tomato paste

• 2 tsp ground cumin

• 1 tsp ground coriander

• 1 1/2 tsp garam masala

• 1 1/2 tsp turmeric

• 1/2 tsp salt, or more to taste

• 1 can chopped tomatoes

• 1 can full-fat coconut milk

• 1 can chickpeas, drained (or about 1 1/2 cups cooked)

• 1 medium cauliflower head, chopped into florets.

TO SERVE

• Rice/ Naan/ Flatbread

• Coconut or unflavoured yoghurt

• Mango chutney

• Freshly coriander leaves

INSTRUCTIONS

1. Heat a tbsp oil in a large pan on a medium heat.

2. Add the finely chopped onion and sauté for 5 minutes. Make sure they don't burn.

3. Add the garlic and ginger and cook for another minutes, stirring constantly to prevent from burning.

4. Add the cumin, coriander, garam masala, turmeric and cook for 30 seconds. stir constantly and add a bit more oil if the mixture is too dry.

5. Add the tomato puree, salt and cauliflower florets and give a quick mix.

6. Add the chopped tomatoes and 3/4 of the coconut milk and simmer for 10 minutes on low, lid-off.

7. Add the chickpeas and the rest of the coconut milk and cook for another 5 minutes or until the cauliflower is tender.

8. Taste the sauce and add more salt if required.

9. Add a tbsp mango chutney and give a quick mix before serving with sides of your choice.

10. Garnish with chopped coriander and finish with a dollop of yoghurt and mango chutney.

Have you made this?

If you have, I would love to see your creations on Instagram.

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