Recipe: Cauliflower and Chickpea Curry

Curries have long been a favourite of mine, they featured regularly on the menu at home when I was growing up, and they were one of the first things I learnt to cook for myself (albeit leaning rather heavily on a jar of curry paste!). When I first went vegetarian I relied on curries and stir-fries a lot, and whilst I might be a little more adventurous with my cooking these days I still love a good curry on a cold, grey Melbourne night.

This one is deliciously creamy and isn’t at all spicy, so works perfectly for even the most spice-adverse kids (and adults!). The recipe comes from the always delightful Kiersten at Oh My Veggies, with a few very minor tweaks from yours truly.  It freezes really well too, so it’s perfect for stashing away for those nights when you’d rather be watching Game of Thrones on the couch than thinking about what to make for dinner! Pop on some rice, reheat the curry and you’re laughing (or not, if you’re like me and watch Game of Thrones through partially covered eyes when it all gets a bit too gory!).

Anyway, enough TV talk – on with the curry!

Ingredients List

  • 1 large onion
  • 3 cloves garlic
  • 1-inch ginger
  • 2tbs coconut oil
  • 1 tbs garam masala
  • 2 tsp ground coriander
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can chickpeas, drained and rinsed
  • 2 cans diced tomatoes
  • 1 can coconut milk
  • 1 large head cauliflower, broken into florets
  • 2 large handfuls baby spinach

Cauliflower & Chickpea Curry

Steps

  1. Finely dice the onion, mince the garlic and grate the ginger
  2. Heat the oil in a large, heavy bottomed saucepan the cook the onion, garlic and ginger for 5 minutes, until softened
  3. Add the spices and cook for a further minute
  4. Add the chickpeas, tomatoes, coconut milk and cauliflower and stir to combine. Bring to the boil then reduce the heat, cover and simmer for 15 minutes
  5. Uncover and cook for a further 5 minutes, or until sauce is thickened
  6. In the final minute of cooking add the spinach and mix through until wilted
  7. Enjoy!

Vegan Chickpea and Cauliflower Curry

Rice or naan bread is a must-have with this curry, it’s at its best when you can sop the delicious sauce up, and besides, most things are better with naan bread!

Cauliflower and Chickpea Curry

What was the first thing you learnt to cook yourself?

6 Comments on Recipe: Cauliflower and Chickpea Curry

  1. Lila
    May 5, 2014 at 2:29 pm (6 years ago)

    My tummy is rumbling after reading this! I know what I’ll be having for dinner tonight!
    Thanks for joining in the link up, it means a lot to me that you keep popping by each week!
    Lila recently posted…My Kitchen Monday – Quince of Hearts

    Reply
    • I Spy Plum Pie (admin)
      May 9, 2014 at 5:55 pm (6 years ago)

      Thanks for hosting! In’m always excited to see what people have cooked!

      Reply
    • I Spy Plum Pie (admin)
      May 9, 2014 at 5:56 pm (6 years ago)

      I don’t know what it’s like in Perth at the moment, but it’s definitely curry weather here!

      Reply
    • I Spy Plum Pie (admin)
      May 9, 2014 at 5:56 pm (6 years ago)

      Yep, we descended quickly into curry & soup weather, that’s for sure!

      Reply

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