Ashley’s Cauliflower & Chickpea Curry (V)
This recipe was contributed by Miss Ashley J, Sesame Lane Educator, Photographer, caring friend, loving wife and super Mum to two beautiful young girls. Add amazing cook to the list Ash!
Looking for a tasty and wholesome meal that will leave your taste buds applauding? Ashley’s Cauliflower & Chickpea Curry with Steamed Rice recipe is the perfect dinner for you! This recipe is packed with flavor and spices that will make you feel you’re in India. Ashley’s recipe is perfect for vegetarians, vegans, and those looking for a healthy and filling meal. Not only does it taste divine, but the ingredients used are all-natural and nutritious, providing you with the energy and nutrients you need to fuel your body. If you’re looking for a fulfilling and hearty meal, let Ashley’s Cauliflower & Chickpea Curry with Steamed Rice be your guide.
INGREDIENTS
- 1 tbs Oil
- 1 red onion finely chopped
- 1 clove of garlic minced
- An inch of ginger peeled and grated
- 1 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp garam masala
- ¼ tsp ground turmeric
- 1 tin/400gm tinned chopped tomatoes
- 1 tbs tomato paste
- 1 tin/400ml full fat coconut milk
- ½ cup/120ml vegetable liquid stock
- 1 medium cauliflower cut into bite size pieces
- 1 tin/400gm chickpeas, drained.
METHOD
Heat oil in a large pan on medium heat and add the onion, garlic, and ginger. Cook for a minute stirring so it doesn’t burn.
Add all the spices and cook for 30 seconds or until fragrant. Add a little more oil if it’s too dry. Now add the tomatoes and tomato paste and stir, then cook for 3 minutes.
Now add the coconut milk, stock and cauliflower. Let simmer for 10-15 minutes then add the chickpeas and simmer for 5 minutes.
Serve with steamed rice.
