Cauliflower and Chickpea Coconut Curry

A good curry recipe is always good to keep in ones back pocket and while this is not the most traditional maybe it is delicious nonetheless (in my not so humble opinion). I really enjoy coconut milk based curries in the spring and summer when the weather is warm, it just feels like a touch of summer when you get that hint of coconut. This one is fairly simple using garlic, ginger, turmeric and curry powder for flavour. For the leading veggies I went with cauliflower and kale but you could totally swap them for courgette and spinach. This is another thing I like about this dish, it tastes yummy no matter what vegetable you decide to involve. In addition I added chickpeas as my main protein source but you could use other legumes if you prefer and tofu would be wonderful as well. Finally I gave it a sprinkle of toasted seeds but salted peanuts or toasted cashews would also be good, maybe even better. So basically this is a non-recipe that you can adapt in many ways for a delicious one pot dinner. Enjoy!

Malin x

This recipe features in the video above along with these delicious dinner dishes: Zingy and Brothy Rice Bowl w. Green Stir Fry, Vegan Caesar Salad, Kimchi Fried Rice and Roasted Tomato and Garlic Spaghetti.

Cauliflower and Chickpea Coconut Curry

Serves 4-6.

INGREDIENTS:

2 onions, sliced into half moons

5 garlic cloves, finely chopped or minced

Thumb sized piece of ginger, grated

1 head of cauliflower

1 tomato, cubed

8 kale leaves, stems chopped and leaves ripped into bite size pieces

1 can chickpeas or equivalent cooked from dry

1 can chopped tomatoes

1 can coconut milk

1 cup water

1 tbsp vegetable stock powder or 1 vegetable stock cube

2 tbsp curry powder

1 tsp ground turmeric

1 tsp chili flakes, optional

Salt and pepper, to taste

To serve:

Rice

Toasted seeds

Lime wedges

METHOD:

Cut your cauliflower into florets. Also remove the outer layer of the stem and then cut the remaining, inner, stem piece into bite sized pieces. Finally roughly slice up the cauliflower leaves. I like to use all the parts of the cauliflower in this recipe.

Saute your onions as well as chopped kale stems in a little oil or water until slightly golden. Add in your garlic and saute for a minute before adding in all the cauliflower bits. Saute for 3-4 minutes to start cooking the cauliflower.

Sprinkle in all the spices as well as add the grated ginger and mix through the vegetables. Saute for another minute as you toss to cook off the spices. Add in the chopped tomatoes, coconut milk, water and stock powder/cube. Season with salt and pepper and mix well.

Bring to a boil and turn down to a simmer. Leave to simmer for 15 minutes or until the cauliflower’s texture is to your liking.

Add the kale leaves to the pot along with the drained and rinsed chickpeas. Mix well and let heat through. When the kale leaves are bright green and soft your curry is done.

Serve with rice, some toasted seeds or salted peanuts as well as lime wedges for squeezing.