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Recipe corner: Coconut cauliflower chickpea curry

Cosy up with this coconut chickpea cauliflower curry, a fragrant mix of tender cauliflower, hearty chickpeas, and creamy coconut sauce. Each serving brings you 10.5g of plant protein and 11g of fibre, so it’s not just comforting, it’s seriously nourishing too. The perfect bowl to warm you up on a chilly evening!


Serving size: 4

Prep. time: 15 mins

Cooking time: 45 mins

Ingredients list:

  • 1 large cauliflower, cut into florets

  • 1 tbsp cumin seeds

  • 400g can chickpeas, drained

  • 2 onions, finely sliced

  • 3 garlic cloves, minced

  • 2 tsp mustard seeds

  • 1 tbsp madras curry powder

  • 1 tbsp ground coriander

  • 3cm ginger, peeled and minced

  • 2 tsp turmeric

  • 1/2 tsp chilli powder

  • 400g can coconut milk

  • 400g can diced tomatoes

  • 200ml vegetable stock

  • 1/4 cup chopped cilantro 




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Directions:

  1. Boil a pot of water and drop the florets into boiling water for about 3 minutes, then drain and set them aside.

  2. Grab a big pot or pan and toss in the cumin and mustard seeds. Dry roast them for a couple of minutes until they’re popping and super fragrant. Add a splash of veggie stock (or a drizzle of oil), then throw in the onions. Cook until they soften and turn translucent. Stir in the garlic and ginger for another minute or two until everything smells incredible.

  3. Stir in the curry powder, coriander, turmeric, and chili. Let them cook into the onions for a few minutes so the flavours really wake up

  4. Pour in the coconut milk, the diced tomatoes, and the rest of the veggie stock. Stir to bring it all together, then add in your cauliflower florets and chickpeas. Make sure they’re nicely covered in the sauce.

  5. Bring the curry to a gentle boil, then lower the heat, cover it up, and let it simmer away for about 30 minutes. Give it a stir every now and then to keep it from sticking.

  6. Once everything is tender and creamy, take it off the heat. Stir in the fresh cilantro and let the curry sit for a couple of minutes.

  7. Serve it up with your choice of side! it pairs excellently with rice, quinoa, or naan bread. And if you like it spicier, add a little more chili or even fresh green chilies.


Macro tracking

Calories

~349

Protein

10.5g

Carbohydrates

43.8g

Fat

16.7g

Fibre

11.1g


 
 
 

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