I love a good curry and they are so easy to make from scratch, so many people say to me that making a curry can take forever! Well it doesn’t have to.
There are so many spices on offer in all the supermarkets and shops , things like Cumin, Turmeric, Coriander, Garam Masala are found pretty much everywhere now days so there really aren’t any excuses.
This recipe is one of those simple, fairly quick meals that the whole family can enjoy. Great for a curry night in or to pre prepare and bulk freeze for nights ahead. Its Vegan and Gluten free so its even better and cheap to make!
Thanks to The Wholesome Fork for the recipe, you can easily adapt this too , if you dont like cauliflower you could use sweet potato or butternut squash, you just might need a little more liquid as they are more absorbent.
Whats not to love about this…
Chickpea, Cauliflower Coconut Curry
Serves up to 6
Prep 15 minutes
Cook 25 minutes
Vegan, Gluten Free
1 Tbsp Coconut oil
1 Onion, finely chopped
4 Garlic cloves, minced
1 Tbsp Freshly grated ginger
1½ Tsp Cumin seeds
1 Tsp Ground turmeric
½ Tsp Ground cumin
1 Tsp Ground coriander
1 Tsp Garam masala (could substitute curry powder)
1 Medium head of cauliflower, cut into florets
2 x 400g Cans Plum tomatoes (I only had one can of chopped tomatoes and this worked just fine)
1 x 400g Can Chickpeas (garbanzo beans), drained and rinsed
¾ cup water
⅛ – ¼ Tsp Dried Chili flakes (1/8 for mild, ¼ for a little spice)
¾ Tsp Salt
¾ Cup Coconut milk
3 Cups Raw spinach leaves
Freshly ground black pepper
Heat coconut oil in a large pan over a medium-low heat.
Add the onion and cook for 3 minutes. Then add the garlic and ginger and cook for a further minute.
Add the cumin seeds, turmeric, ground cumin, coriander, and garam masala, and cook for 1 minute, stirring constantly.
Add the cauliflower, tomatoes, chickpeas, water, chili flakes, and salt. Break up the tomatoes using the back of a wooden spoon.
Cover and simmer for 20-25 minutes, or until the cauliflower is tender.
Add the coconut milk and spinach.
Adjust seasoning if necessary.
Serve over brown rice or quinoa for gluten free option
Recipe from The Wholesome Fork