Main image of Cauliflower Chickpea Coconut Curry

Cauliflower Chickpea Coconut Curry

1 hr + 20 min

Meal
The 4 Cs: Cauliflower, Chickpea, Coconut, Curry. I crave the warmth, bold spices, and depth of flavours in this curry often. Oh and the aroma! Serve alongside some spiced warm rice or naan, and enjoy!

Servings

Total

1 hr + 20 min

Prep

10 min

Cook

1 hr + 10 min

Free from

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soy

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peanut

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tree nut

Sesame symbol

sesame

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gluten

Ingredients

The Curry

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1
    onion, chopped
  • 3
    cloves garlic, minced
  • 1½ Tbsp (9 g)
    fresh ginger, grated
  • 1
    green chili pepper, minced (optional)
  • 3
    tomatoes, chopped
  • 1 Tbsp (6 g)
    curry powder
  • ½ Tbsp (2 g)
    garam masala
  • ½ Tbsp (5 g)
    ground turmeric
  • 1 tsp (3 g)
    ground cumin
  • 1 tsp (2 g)
    ground coriander
  • 1 tsp (3 g)
    ground cinnamon
  • 1 tsp (6 g)
    salt
  • 1
    potato, chopped into bite-sized pieces
  • 1
    head cauliflower, chopped into bite-sized pieces
  • 2 cups (480 mL)
    boiling water
  • 1½ cups (360 mL)
    canned full-fat coconut milk
  • 1½ cups (278 g)
    cooked chickpeas

The Rice

  • 1 cup (200 g)
    uncooked basmati rice
  • 3 cups (720 mL)
    boiling water
  • 5
    cardamom pods, split in half (optional)
  • ⅛ tsp
    saffron (optional)
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Directions

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  1. To a large pot on medium-high heat, add the oil and onions, and sauté for 3 minutes. Add splashes of water to deglaze the pot as needed.
  2. Add the garlic, ginger, and chili pepper to the pot. Cook for 2 minutes.
  3. Add the tomatoes and all the spices, stir, and cook for 5 minutes, or until the mixture turns into a bit of a paste.
  4. Add the potato, cauliflower, and water to the pot. Partially cover with a lid, bring to boil, then reduce the heat and allow to simmer for 30 minutes.
  5. Add the coconut milk and chickpeas to the pot. Uncover and allow the entire dish to simmer on the stove for 10 minutes, allowing the water to evaporate and for the curry to become thicker in consistency.
  6. To make the rice, to a medium pot on medium-high heat, add the water, rice, and cardamom.
  7. Cover, bring to a boil, then reduce to a simmer for 10 - 15 minutes.
  8. When the rice is cooked through, sprinkle some saffron on top of the rice and serve together with the curry. Enjoy!

Storage

  • Store the curry and rice separately in airtight containers in the fridge for up to 4 days.
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Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 21%

• uncooked basmati rice

Proteins 11%

• cooked chickpeas

Fruits & Veggies 68%

• onion

• clove garlic

• fresh ginger

• green chili pepper

• tomato

• potato

• head cauliflower

Calcium
No significant sources of calcium
Fat

• vegetable oil

• canned full-fat coconut milk

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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