Vegan curry with cauliflower and chickpeas
A warm, nourishing curry without meat. The cauliflower soaks up the spiced sauce, and the chickpeas add bite and protein. Frying the spices briefly in the oil brings them to life. This is called blooming, and it is the difference between flat and deep flavour. Good with basmati rice and a spoonful of yoghurt, or with naan to mop up the sauce.
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
- piece of ginger, about 2 cm
1 Finely chop the onion and garlic and grate the ginger. Heat the oil in the Dutch oven and fry everything for 5 minutes until fragrant.
- 2 tbsp mild Indian curry paste
- or:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp chilli powder (to taste)
- 1 tsp turmeric
2 Add the curry paste or spices and fry for 1 minute until fragrant.
- 1 cauliflower
- 1 red pepper
3 Break the cauliflower into small florets and cut the pepper into pieces. Add and stir well so everything is coated in the spices.
- 1 tin chickpeas (400 g)
- 1 tin coconut milk (400 ml)
- 200 ml vegetable stock
4 Rinse the chickpeas. Add them with the coconut milk and stock and stir well. Simmer gently for 20 to 25 minutes until the cauliflower is tender and the sauce has thickened.
- salt and pepper
- juice of ½ lime
- fresh coriander
- basmati rice or naan
5 Season with salt, pepper and lime juice. Finish with coriander and serve with rice or naan.
Ingredients
Step 1
- 2 tbsp oil
- 1 onion
- 2 garlic cloves
- piece of ginger, about 2 cm
Step 2
- 2 tbsp mild Indian curry paste
- or:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp paprika
- ½ tsp chilli powder (to taste)
- 1 tsp turmeric
Step 3
- 1 cauliflower
- 1 red pepper
Step 4
- 1 tin chickpeas (400 g)
- 1 tin coconut milk (400 ml)
- 200 ml vegetable stock
Step 5
- salt and pepper
- juice of ½ lime
- fresh coriander
- basmati rice or naan
Method
- 1 Finely chop the onion and garlic and grate the ginger. Heat the oil in the Dutch oven and fry everything for 5 minutes until fragrant.
- 2 Add the curry paste or spices and fry for 1 minute until fragrant.
- 3 Break the cauliflower into small florets and cut the pepper into pieces. Add and stir well so everything is coated in the spices.
- 4 Rinse the chickpeas. Add them with the coconut milk and stock and stir well. Simmer gently for 20 to 25 minutes until the cauliflower is tender and the sauce has thickened.
- 5 Season with salt, pepper and lime juice. Finish with coriander and serve with rice or naan.
