Cauliflower & Chickpea Curry

A simple, cheap, quick to make and healthy vegan curry. I got the Inspiration for this particular curry form Michelle Alston’s The Last Food Blog Loads of other great recipes there too and worth a look if you are into vegan and vegetarian cooking.

One of the main reasons for me coming back to this recipe is that my 2 year old daughter loves it! Anyone who has young children will know the challenge of getting them to eat veg. When covered in creamy spice the cauliflower goes down a treat!

Give it a try and let me know how you get on in the comments below.

Ingredients

1 tablespoon of coconut oil

1 large white onion, finely chopped

5 cloves of garlic, finely chopped

1 fresh red chili, finely chopped

large thumb sized piece of fresh ginger, peeled and grated

8 cardamon pods, add whole

1 medium sized cauliflower head, cut into florets

2 teaspoons of ground cumin

2 teaspoons of ground coriander

1 teaspoon of turmeric

2 large teaspoons of garam masala

large pinch of sea salt to taste

1 can of chickpeas, drained and rinsed

1 can of chopped tomatoes

1 can of full fat coconut milk

large handful of fresh coriander with some left to garnish

whole of flaked almonds to garnish

Method

Heat the coconut oil in a large pan (which has a fitting lid) over a low to medium heat. You want the oil to be hot but not smoking. Fry the onion and cardamon pods for around 10 mins. The onion should be a lovely golden colour and the cardamon pods will have opened a little to release the fragrance. Add the garlic, ginger and chili and fry for a couple more minutes before adding all of the ground spices and salt. stir to avoid sticking and to release the wonderful flavor.

Now add the cauliflower and chickpeas and fry with the spices for a couple of minutes before adding the can of tomatoes. Use a little water (30-50 ml) to wash out the can and add to the curry. Add the lid to the pan to help cook the cauliflower.

After 10 - 15 minutes pour in the can of full fat coconut milk to the pan and stir it in. Allow the curry to simmer away on a low heat for another 15 minutes.

Finally stir in the chopped coriander and serve with some basmati rice. You may also wanted to garnish the curry with some flaked or whole almonds and the rest of the coriander.

If you made this recipe I would love to see your picture of it. Please share to instagram with #nourishingfood you can also tag me @nourishingmoves