Curry with chickpeas and cauliflower
5min
25min
30min
You can find countless recipes for curry with cauliflower and chickpeas. This is not surprising, chickpea curry is incredibly delicious and becomes extra healthy with the addition of cauliflower. Most variants also happen to be vegetarian or vegan.
The differences between all recipes for curry are quite considerable, especially when you look at the ingredients . For some curry's, you have to buy quite a bit of spices. Because you cheat a bit with this recipe and use ready-made curry paste, this vegan thai curry is incredibly simple to make. The addition of some extra ingredients does make it a little more special.
I like to use full-fat coconut milk, but in the original recipe on minimalistbaker.com ️ they use light coconut milk. So it can be done with both. The full-fat coconut milk gives a slightly creamier result, which pairs well with the cauliflower and chickpeas.
Serve with white rice. Garnish with some fresh cilantro and lime wedges if desired.
ingredients
for 2 people
- 1 tbspvegetable oil
- 1small onion chopped or a shallot
- 1 clovegarlic crushed or chopped
- 2 cmginger chopped
- 1red pepper thinly ringed
- 1tspkurkuma
- 3 tbspred curry paste
- 1 cancoconut milk
- 1 tbspsoy sauce
- 1 tbspmaple or agave syrup
- 250 gcauliflower in florets about half
- 1 can
Preparation
Heat the oil in a frying or appetizer pan over medium-high heat. Add the onion, garlic, ginger and pepper and fry a few minutes until the onion is glazy
Add the kurkuma and curry paste and fry one or two more minutes until it begins to smell
Add the coconut milk and soy sauce , stir well and taste to see if it is well seasoned. If necessary, stir in a tablespoon of agave syrup if it tastes too sharp. Bring to a boil
Add the cauliflower and chickpeas to the pan, stir well, lower the heat and simmer gently with a lid on the pan for 15 to 20 minutes . It is not meant to boil hard. If it does, turn the heat down a bit more
