A good old bowl of curry after a rainy day is the best thing ever! Here is a quick vegan recipe to make that is absolutely incredibly tasty to eat. Serve with a big bowl of rice, some hot sauce and you’ll love it!
Chickpeas, cauliflower, spices and coconut milk to smooth it up. It freezes really well so if you want to prep some more to have a day off of cooking on a weeknight, you can do that!
Vegan chickpea and cauliflower curry (serves 4)
- 100g uncooked chickpeas (or 250g cooked)
- 400g cauliflowers florets
- 400ml coconut milk
- 400g canned chopped tomatoes
- 1 red onion
- 3 garlic cloves
- 3cm ginger
- 1 tbsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- 1/2 lime
- Cilantro (optionnel)
- 1 tbsp olive oil
- Salt and pepper
The night before, soak the chickpeas in a big volume of water.
Cook the chickpeas in a big pot of water for an hour. It must be cooked but not too soft.
Mince the onion, garlic and ginger.
Chop the cauliflowers into small pieces.
In a frying pan, add olive oil and fry the onion, garlic and ginger for a couple minutes. Add salt and pepper.
Add curry, curcuma, cumin and cook for 30 secondes.
Add tomatoes, coconut milk and chickpeas. Bring to a boil then lower the heat until it’s bubbling softly, cook for 10 minutes with a lid on.
Add cauliflower florets and cook an additional 8 to 10 minutes uncovered.
Before serving, add the juice of half a lime and chopped cilantro.
Serve over rice!