When you find yourself in the midst of a “polar vortex” make this deliciously warming, comforting and nourishing Cauliflower and Chickpea Curry. After a couple of bites everything seems so much more manageable, not to mention warmer, even cozy:)
Until I started making curries I had no idea how incredibly easy and quick they are to whip up. In 30 minutes or less you have a fabulously flavorful meal on the table. Much of that 30 minutes is cooking time while the veggies simmer in the sauce, producing a glorious aroma and freeing you up for everything else you have to do 🙂
If you don’t have all the veggies on hand, don’t worry, it’s honestly wonderful with just the chickpeas. These days in my transition to vegan eating I add as many extra veggies as I can just about anywhere. A word on the coconut milk, it’s optional. I’m trying to cut down on added fat but still wanted that satisfyingly creamy texture so I used a can of “light” coconut milk and it worked beautifully. Full fat is of course delicious and if you’re not fat phobic go for it, if you’re going for the opposite vibe and want a pretty much non fat curry just leave it out entirely and add more vegetable broth to compensate for the amount of liquid.Print
Cauliflower and Chickpea Curry
1 tablespoon olive oil
1 medium red onion, peeled and diced
Sprinkling of salt, optional
3 cloves garlic, minced
1 red pepper, cut into strips
2 tablespoons red curry paste
1 heaped teaspoon turmeric powder
1 heaped teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 inch fresh ginger, grated or minced
1 teaspoon freshly ground black pepper
1, 13.5 oz can coconut milk – light or regular –
1/4 cup vegetable broth
2 sprays of Bragg’s Aminos
1 tablespoon Maple Syrup
1 medium cauliflower, broken into florets
1, 15 oz can chickpeas, drained and very well rinsed
Juice of 1/2 a lime
Fresh cilantro for serving
- Heat the oil in a heavy bottomed saucepan or Dutch oven, add the onion, sprinkle over the salt if using and saute for about 7 – 10 minutes or until translucent. Add the garlic and red pepper strips and continue to saute for a further 2-3 minutes.
- Add the red curry paste and stir well. Add the turmeric, cumin, coriander, ginger and black pepper, stir well and then add the coconut milk. Stir to combine then add the vegetable stock, Bragg’s Aminos and maple syrup.
- Add the cauliflower and chickpeas. Bring to the boil, turn down to a simmer and partially cover the pot. Allow to simmer away for approximately 25-30 minutes or until the cauliflower is tender but not falling apart.
- Remove 1/2 – 3/4 cup of the liquid and chickpeas and place in a blender. Blitz then return to the curry. Stir well, you should have a beautifully velvety sauce. Taste the sauce and add a squeeze of lime if desired.
- Serve with plenty of brown basmati rice and fresh cilantro.
I hope you love this curry, if you do give it a go be sure to tag me on Instagram.
If like me you’re in the midst of this frozen polar vortex, keep warm, keep safe and eat curry XOX