I haven’t posted in a while because I have been writing an E-Book – very exciting but it takes up most of my free time. I tried this recipe and liked it so much I want to share it with you….I definitely can make the time for this!
Chickpea and Cauliflower Curry
- 75 g cashews
- 1 Tbsp Coconut or Walnut Oil
- 1 large onion, chopped
- 2 green chillies, finely chopped
- 4 garlic cloves, minced
- 2 inch piece of ginger, grated
- 1-2 tsp curry powder (depending on how hot or mild it is)
- 1 tsp turmeric
- 1 large head of cauliflower, broken into florets
- 400 g can organic chickpeas, rinsed and drained
- 400 ml coconut milk
- 1 tsp poppy seeds
- 100 g baby spinach
- 30 g (or so) bunch of coriander (cilantro), chopped
- sea salt and pepper to taste
- Heat a deep frying pan over a medium heat. Toss in the cashews and fry (dry – no oil) for 3 minutes or so. Shake the pan a little while they fry, until they are a little charred. Set nuts aside.
- Return the pan to the medium heat and add the oil. Cook the onion for 3 minutes until it just begins to caramelize. Add the chillis, garlic, ginger, curry powder and turmeric. Fry a couple of minutes, until the chillies lose their vibrant color.
- Add the cauliflower, chickpeas, and coconut milk. Stir. Tip in the cashews and poppy seeds. Cover and simmer for about 20 minutes, until the sauce begins to thicken.
- Stir in the spinach (and a little water if needed). Season well with salt and pepper. Replace the lid until the spinach begins to wilt. Stir in about half the chopped coriander. Garnish with the remainder of the coriander.
- Serve over brown rice or quinoa, or just eat as it is!
Easy-peasy and very tasty. I’d love to hear what you think after you make this curry; your feedback always help when I hone my recipes. Enjoy!