Chickpea & Cauliflower Curry
I am the most clumsy person in the kitchen; working with many ingredients, several pots and pans on the stove and endless prep, is my worst nightmare. I enjoy cooking, love trying out new recipes and flavours, but I very often opt for a one-pot meal simply to make sure I don't ruin the fun and the final result.
Winter is the most perfect time for such dishes, I've been playing with a lot of recipes every week to give us some variety and to make our dinners less boring. The one-pot dishes are also a great way of incorporating more vegetables in your diet and trying to eat less carbs for dinner.
I am all for big flavours and no cleanup and this recipe is just that! Hope you will try making it and let me know how you liked it!
Ingredients (2-4 people):
- 1 can of chickpeas
- 1 small cauliflower head
- 1 can coconut milk
- 1 cup of vegetable broth
- 1 medium yellow onion
- 3 garlic cloves
- 3 tbsp of tomato paste
- 1 tbsp of fresh minced ginger
- 1 tbsp of curry powder
- 1 tsp of garam masala
- 1 tsp of ground cumin
- 1 tsp of salt
Preheat a pot over medium heat and add some oil. Sauté finely chopped onion for about 3 minutes and when translucent, add garlic and ginger, and cook until just fragrant (about 15sec). Then add the spices, except the salt, toss a bit and toast all for about 30 seconds.
Add the tomato paste, coconut milk, broth and salt, mix it all together and add the cauliflower. Bring to a simmer and let it cook for 15 minutes or so. Keep checking the cauliflower to make sure it doesn't get too mushy. About 5 minutes before serving, add the chickpeas to warm them up with the sauce. If your sauce didn't thicken enough, you can mix a 1 tbsp of potato starch with 2 tbsp of water and add to the sauce. Make sure you cook it for about 2 minutes before serving. If you prefer your sauce to be more runny, add more vegetable broth.
Serve with rice, naan bread or just alone. If you are serving with no carbs on the side, this recipe will only serve 2 people.