Cauliflower & Chickpea Curry

Steph's Cauliflower and Chickpea Curry vegan plant-based

A delicious, filling plant-based curry to warm you up on a cold evening. Full of fibre and protein, this dish is becoming a regular in my house!

Yields4 ServingsTotal Time45 mins

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 ¼ cup water
 1 large brown onion, chopped
 2 cloves garlic, minced
 4 tsp curry powder
 1 tsp garam masala
 1 tsp red curry paste, or double if you like spice!
 ½ tsp ground cardamom
 1 head cauliflower, cut into small florets
 2 x 400g cans chickpeas, drained and rinsed
 2 x 400g cans diced tomatoes
 1 x 400g can organic unsweetened coconut milk (this can be replaced with vegetable stock if following a low-fat diet)
 ½ can water (use to rinse out tomato cans)
 1 bunch greens (kale, spinach or chard)
 ½ cup chopped coriander

1

Heat water in large pot until simmering. Add the onions and cook on medium heat until translucent. Add the garlic in for the last minute or two, stirring continuously.

2

Add the spices and curry paste, and stir until well combined.

3

Mix in the cauliflower and chickpeas, stirring for about 1 minute to heat through and coat with the spice mix.

4

Add the tomatoes, water and coconut milk. Bring mixture to the boil, and then reduce heat to med-low and simmer gently until the cauliflower is tender and the liquid thickens slightly, stirring occasionally (about 15-20 minutes).

5

Add in the greens and cook through until wilted.

6

Serve warm with brown rice or quinoa. Sprinkle the coriander on top and season with ground black pepper to taste.

Ingredients

 ¼ cup water
 1 large brown onion, chopped
 2 cloves garlic, minced
 4 tsp curry powder
 1 tsp garam masala
 1 tsp red curry paste, or double if you like spice!
 ½ tsp ground cardamom
 1 head cauliflower, cut into small florets
 2 x 400g cans chickpeas, drained and rinsed
 2 x 400g cans diced tomatoes
 1 x 400g can organic unsweetened coconut milk (this can be replaced with vegetable stock if following a low-fat diet)
 ½ can water (use to rinse out tomato cans)
 1 bunch greens (kale, spinach or chard)
 ½ cup chopped coriander

Directions

1

Heat water in large pot until simmering. Add the onions and cook on medium heat until translucent. Add the garlic in for the last minute or two, stirring continuously.

2

Add the spices and curry paste, and stir until well combined.

3

Mix in the cauliflower and chickpeas, stirring for about 1 minute to heat through and coat with the spice mix.

4

Add the tomatoes, water and coconut milk. Bring mixture to the boil, and then reduce heat to med-low and simmer gently until the cauliflower is tender and the liquid thickens slightly, stirring occasionally (about 15-20 minutes).

5

Add in the greens and cook through until wilted.

6

Serve warm with brown rice or quinoa. Sprinkle the coriander on top and season with ground black pepper to taste.

Cauliflower & Chickpea Curry