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| January 16, 2019

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How about some curry tonight?

How about some curry tonight?

Chickpea & Cauliflower Curry

I LOVE curry. I find there’s nothing more satisfying than a generous portion of lightly spiced chickpea curry with plenty of vegetables and some wild rice or couscous. I always adapt recipes I find online. I use reduced fat coconut milk and add in any veggies I have left in the fridge. Baby corn, mangetout and butternut squash are fantastic additions to any curry. Naturally Ella’s cauliflower and chickpea curry recipe is a great base from which to build on. You can easily tweak it to your own tastes and you can replace the chickpeas with chicken or prawns.

  • Curry Powder*:
  • 1 tablespoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon fenugreek
  • 1 teaspoon fennel seeds
  • 2 pieces clove
  • 4 teaspoons turmeric
  • 2 teaspoons yellow mustard powder (or yellow mustard seeds, ground)
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½teaspoon black pepper
  • ¼ teaspoon cardamom
  • ¼ teaspoon celery seeds
  • Everything Else:
  • 1 tablespoons olive oil
  • 1 small head cauliflower
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 1 cup full-fat coconut milk
  • 1-2 cups low sodium vegetable broth
  • 1 cup chickpeas (drained and rinsed if using canned)
  • *red pepper flakes
  • Serve with:
  • Brown Rice
  • Cilantro
  • Greek Yogurt
  • Chutney
  • Chapati
  • Limes
  1. Combine the cumin, coriander, fenugreek, and fennel seeds in a frying pan and toast over medium heat until fragrant, 2-3 minutes. Once toasted, add those spices along with the cloves to a grinder or mortar/pestle. Grind until combined.
  2. Add  ground spices to a bowl along with remaining spices. Stir until well combined, set aside.
  3. Cut cauliflower into bite-size floret equalling 3-4 cups. Heat olive oil in a large skillet over medium-low heat and add minced garlic. Saute for 1 minute and then add cauliflower, 3 tablespoons of the curry powder, ½ teaspoon salt, and pinch red pepper flakes*. Stir until well combined and then add 1 cup coconut milk, 1 cup vegetable broth and chickpeas. Bring to a boil, reduce to a simmer and let cook for 20-30 minutes, adding more vegetable broth as need to keep a desired consistency.
  4. Serve with brown rice and favourite toppings.
Image credit: Naturally Ella

Recipe found here:

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