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Chickpea & Cauliflower Curry
I LOVE curry. I find there’s nothing more satisfying than a generous portion of lightly spiced chickpea curry with plenty of vegetables and some wild rice or couscous. I always adapt recipes I find online. I use reduced fat coconut milk and add in any veggies I have left in the fridge. Baby corn, mangetout and butternut squash are fantastic additions to any curry. Naturally Ella’s cauliflower and chickpea curry recipe is a great base from which to build on. You can easily tweak it to your own tastes and you can replace the chickpeas with chicken or prawns.
- Curry Powder*:
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 tablespoon fenugreek
- 1 teaspoon fennel seeds
- 2 pieces clove
- 4 teaspoons turmeric
- 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½teaspoon black pepper
- ¼ teaspoon cardamom
- ¼ teaspoon celery seeds
- Everything Else:
- 1 tablespoons olive oil
- 1 small head cauliflower
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 cup full-fat coconut milk
- 1-2 cups low sodium vegetable broth
- 1 cup chickpeas (drained and rinsed if using canned)
- *red pepper flakes
- Serve with:
- Brown Rice
- Cilantro
- Greek Yogurt
- Chutney
- Chapati
- Limes
- Combine the cumin, coriander, fenugreek, and fennel seeds in a frying pan and toast over medium heat until fragrant, 2-3 minutes. Once toasted, add those spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
- Add ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
- Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency.
- Serve with brown rice and favourite toppings.
Image credit: Naturally Ella
Recipe found here: http://naturallyella.com/cauliflower-and-chickpea-curry/
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