Guest Blogger The Rustic Vegan
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Chickpea & Cauliflower Curry
When you need a dinner that feels like a warm hug, this Chickpea & Cauliflower Curry is the ultimate answer. Loaded with a colourful medley of gold potatoes, sweet carrots, and tender cauliflower, it's simmered in a beautifully spiced, creamy coconut broth. It's hearty, deeply satisfying, and perfect for serving over a steaming bowl of brown rice on a chilly evening.
Serves 4 | Prep time: 10 mins | Cooking time: 30 mins
INGREDIENTS
- 1 Tbsp unrefined coconut oil
- 1 yellow onion, chopped
- Small thumb of minced ginger
- 1 Tbsp garlic puree
- 2 Tbsp mild curry powder
- 2 cups of vegetable broth
- 2 Tbsp amino braggs (or soy/tamari)
- 2 Tbsp pure maple syrup
- 2 Tbsp tomato paste
- 450g / 1lb gold potatoes chopped
- 1 large carrot chopped
- 1 cauliflower chopped
- 1 can chickpeas
- 1 cup full fat coconut milk
- 1/4 cup chopped cilantro
METHOD
- Melt coconut oil in the pan. Add in onions then sauté until they start to brown.
- Add ginger and garlic, cook for a minute.
- Add curry powder, soy sauce, maple syrup, tomato paste and stir.
- Add potatoes, carrot and vegetable broth. Cover pot and bring to a boil.
- Once at a boil reduce the heat and pull the lid back a little to vent, cook for 10 minutes.
- Add cauliflower, chickpeas, coconut milk, and cilantro.
- Cook for another 7 or more minutes then serve over any grain, such as black rice or any rice.
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This recipe sounds great but can I use sweet potato instead im on a non starchy lifestyle and would like to leave the maple syrup out
Sure can! :) x