Cauliflower and chickpea coconut curry
This Cauliflower and Chickpea Coconut Curry combines creamy coconut milk with aromatic spices, creating a hearty vegan dish. It's a comforting meal served over brown rice, packed with protein and flavour.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tbsp coconut oil1 onion
3 garlic cloves
1 tbsp ginger root
2 tsp coriander leaves
1 tsp ground cumin
1 tsp turmeric powder
30 oz chickpeas
3 cups canned tomatoes
2 cups coconut milk
1 head cauliflower
1 dash salt
1 dash black pepper
1 cup coriander leaves
3 cups brown rice
This Cauliflower and Chickpea Coconut Curry is a flavorful and hearty vegan dish that combines the richness of coconut milk with the earthy spices of cumin and turmeric. Perfect for a comforting dinner or a meal prep option, this curry is packed with protein from chickpeas and nutrient-rich cauliflower, served over a bed of brown rice.
Instructions:
- Dice the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Chop 2 tsp of coriander leaves for the curry base.
- Cut the cauliflower into bite-sized florets.
- Rinse and drain the chickpeas if using canned.
- In a large pot or deep skillet, heat the coconut oil over medium heat.
- Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Sauté for another 2 minutes, until fragrant.
- Stir in the ground cumin, turmeric powder, and 2 tsp of chopped coriander leaves. Cook, stirring frequently, for about 1-2 minutes so the spices can release their aromas.
- Add the drained chickpeas, canned tomatoes, and coconut milk to the pot. Stir well to combine.
- Bring the mixture to a simmer.
- Add the cauliflower florets to the pot. Stir to coat the cauliflower in the sauce.
- Season with a dash of salt and black pepper.
- Cover and simmer for about 20-25 minutes, or until the cauliflower is tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Stir in the remaining 1 cup of freshly chopped coriander leaves just before serving for a fresh burst of flavor.
- Serve the cauliflower and chickpea coconut curry over cooked brown rice.
- Garnish with extra coriander leaves if desired.
- Serve hot and enjoy your delicious and healthy meal!
This Cauliflower and Chickpea Coconut Curry is a delicious and nutritious meal that is sure to satisfy. The combination of aromatic spices and creamy coconut milk creates a delightful flavor profile, while the chickpeas and cauliflower provide a hearty texture. Serve it over brown rice for a complete and wholesome dinner that will leave everyone asking for seconds.
Cauliflower and chickpea coconut curry FAQ:
The cauliflower should be simmered for about 20-25 minutes, or until it is tender. It's important to cover the pot to help cook the cauliflower evenly.
Yes, you can substitute chickpeas with other beans like black beans or kidney beans. However, this may alter the flavor and texture of the dish slightly.
Leftover curry can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months, just make sure to cool it completely before freezing.
A large pot or deep skillet works best for this recipe. A 5 to 6-quart capacity is recommended to ensure enough space for all the ingredients.
If you are allergic to coconut, you can substitute coconut milk with almond milk or cashew cream, though this will change the flavor and richness of the dish.
Cooking Tips:
- Prep Ingredients: Chop the onion, mince the garlic, grate the ginger, and divide the cauliflower into florets beforehand to make the cooking process smoother.
- Use Fresh Spices: For the best flavor, use fresh spices. If you have whole spices, consider toasting and grinding them yourself.
- Cook Rice Simultaneously: Start cooking the brown rice at the beginning of your prep. It usually takes longer to cook, and this ensures it's ready when your curry is done.
- Adjust Seasoning: Taste the curry as it cooks and adjust the salt, pepper, and spices to your preference.
- Garnish Generously: Top the curry with fresh coriander leaves just before serving to add a fresh, herbal note and a pop of color.
- Serving Suggestions: Serve the curry with a side of naan or pita bread for a more complete meal. For extra heat, add a sprinkle of chili flakes or a splash of hot sauce.
Nutrition Facts
6 ServingsCalories 720kcal
Protein 18g
Carbohydrates 100g
Fiber 16g
Sugar 12g
Fat 30g
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