Another vegetarian favourite that is a fast and easy way to get more vegetables and fibre into your diet. This Cauliflower Chickpea Curry is easy to make, packed full of flavour and works well as a weeknight meal or a weekend treat. Be sure to pair with your favourite starch and some fresh herbs for a little crunch.
Serves : 4
Prep Time : 5 – 10 MINUTES
Cooking Time : 20 – 25 MINUTES
Ingredients
Method
– Heat the oil in a large pot over medium heat and add the cumin seeds.
– Once they start to pop, add the onions and green chili. Sauté until fragrant and onions have started to brown.
– Stir in the ginger and garlic and season with salt.
– Add the tomatoes and continue cooking until they start to soften and reduce.
– Add the turmeric, chili powder, turmeric, garam masala and coriander powder. Stir until all the ingredients are well combined, then add the cauliflower florets. Toss to coat them in the mixture.
– Pour in the coconut milk and stock, mix and cover to let cook for 20 minutes or until the cauliflower is tender.
– Stir in the chickpeas and more coconut milk if the curry is too thick. Cover and let cook for another 10 – 15 minutes, then taste and season with more salt if needed.
– Garnish with fresh coriander and drizzle with lime juice.
– Serve hot or warm with white rice.
0 Comments