One pot cauliflower and chickpea curry
Every busy cook loves a one-pot wonder, and this cauliflower and chickpea curry is deliciously easy to make. Bursting with flavour, this effortless vegetarian recipe is guaranteed to be a sure-fire winner with the whole family!
Ingredients
Method
Ingredients
- Rice bran oil or olive oil
- 1 onion, finely diced
- Half cauliflower, cut into florets
- ¼ cup store bought curry paste
- 400g tinned chickpeas, drained
- 2 tomatoes, roughly diced
- 400ml full fat coconut milk
- 1 Tbsp soy sauce
- 2 cups baby spinach
- Fresh coriander, to garnish
Method
- Bring a large heavy based pot to a medium heat with a drizzle of oil. Once hot, sauté the onion for 2-3 minutes, then add the cauliflower pieces and sauté for a further couple of minutes.
- Stir the curry paste into the cauliflower mixture, followed by the chickpeas and diced tomatoes. Once combined, pour in the coconut milk, and stir, then add half a can of water to the curry.
- Bring the curry to a simmer, then lower the heat slightly and cook for 10-15 minutes, or until the cauliflower pieces are tender. Stir the soy sauce and spinach through the curry, then season to taste if required.
- Garnish the curry with fresh coriander if desired, then serve and enjoy.
TOP TIP: After an easy work lunch or in need of some meal prep? Just make a double batch of this curry! And if you like things a bit spicy, add a couple of fresh chillies to the dish when sautéing your cauliflower.
Recipe Tips:
- This chickpea curry recipe is relatively mild, which is great for those who aren’t fans of too much spice, However, if you’d like to dial the spice up, add in some chilli flakes, fresh chilli or a teaspoon of chilli powder. Adjust to suit your palate.
FAQs:
- Is this recipe suitable for vegetarians?
- Yes! This recipe is suitable for both vegan and vegetarian diets.
- Is this recipe suitable for gluten free diets?
- Yes! Just omit the soy sauce and make sure you use curry paste that is gluten free.
- What should you serve with one pot cauliflower and chickpea curry?
- We love this curry with a serving of Basmati or jasmine rice and coriander. You could even use cauliflower rice for a healthier option. We also love pairing the curry with our Flatbreads with garlic butter.
- How long will this cauliflower chickpea curry last?
- This will keep in the fridge in an air-tight container for 2-3 days. You could also freeze it for up to 3 months.