Cauliflower & Chickpea Curry
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Order nowThis curry is deliciously sweet and has just the right amount of fragrance for the whole family to enjoy. It is very versatile and you can easily add any other vegetable or protein that you like. It works really well with both chicken, tofu or lentils. Simply serve it alongside your favourite grain.
We use a blend of quinoa and basmati rice very often in our home for extra fibre and plant protein. It’s super easy to prepare as they can cook together in the same pot or rice cooker.
Serves 2 adults and 2 kids
Cauliflower & Chickpea Curry
- 1/2 cauliflower (roughly chopped)
- 400 grams tomatoes (1 can)
- 400 grams coconut milk (1 can)
- 400 grams cooked chickpeas (1 can)
- 1/2 cup natural yoghurt (plus 2 tbsp for serving)
- 1 small brown onion (diced)
- 4cm piece ginger (finely grated)
- 2 tsp garam masala
- 2 tsp cumin
- 2 tsp turmeric
- 1/4 bunch fresh corriander (roots, stems and leaves)
- cashews (for garnish)
- coconut oil or ghee
- salt to taste
In a small bowl add the cauliflower, 1/2 a cup of yoghurt, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon garam masala and stir to coat.
In a medium sized pot on medium heat fry the cauliflower until golden on the outside with a good dollop of coconut oil or ghee. with the lid on. stirring occasionally. This should take about 10 minutes. if it starts to stick add a touch more ghee or coconut oil. Remove from the pan and set aside.
In the same hot pan add some more ghee or coconut oil and the garlic, onion, coriander roots, stems, ginger and a couple of good pinches of salt and sauté until fragrant for about three minutes. Add the remaining spices and cook for a further 2 minutes stirring to prevent the spices burning. If they start to stick at a splash of water and continue to stir.
Add the can of tomatoes to lift the spices off the bottom of the pan, turn the heat down and simmer for about 5 minutes. Remove the pot from the heat and blitz the sauce using a stick blender.
Put the pot back on the heat and add the coconut, chickpeas and 2 tablespoons of yoghurt and stir to combine.
Add the cauliflower and simmer until the cauliflower is tender and the sauce has reduced. This should take about 30 minutes.
Serve with rice, yoghurt, coriander leaves and cashews
Serve for BLW as pictured
For a puree combine the quinoa, rice and curry and blitz.
Back in stock
Toddler to Table now back in stock!
Your guide to bringing the family together, one meal (and delicious recipe) at a time.
Order now
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Kelly Reed says:
This looks yummy! Which yoghurt brand do you recommend? Alternatively, could you use coconut yoghurt?