Category
Curry
Servings
2
Prep Time
15 minutes
Cook Time
30 minutes
Author:
Ian Kavanagh
This is a light and tasty curry for a summer's day. The classic combination of cauliflower, chickpea and coconut works perfectly with traditional Indian spices. The beauty of this curry is you can add any leftover green leafy veg from last week's Farm Co. veg box. Serve with a rice of your choice.
Ingredients
-
1 red onion chopped
-
1 white onion chopped
-
3 cloves of garlic crushed and chopped
-
1 inch ginger chopped finely
1 can of organic chickpeas
1 can of organic coconut milk
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1 large handful of swiss chard
-
1 head of cauliflower
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1/3 tbsp of turmeric
-
1/2 tbsp of ground cumin
-
1/2 tbsp of ground coriander
1 tablespoon of medium curry powder
-
1/3 tablespoon of pepper
Handful of cashews for serving
-
Pinch of Sea Salt
Directions
Boil the cauliflower for 10 minutes or until tender
While the cauliflower is boiling fry the onions for 10 minutes
Add the garlic, ginger, spices, salt and pepper and fry for another 2 minutes
Add the can of coconut milk
Drain the cauliflower and add to the curry mixture with the chickpeas
Cover the pan the allow to simmer on a low heat for 20 minutes
Top with cashews and serve with rice or Indian flat breads.
Recipe Note
Meat Eaters - Add diced Chicken