Warm winter squash & len...
2019-05-16
Autumn into winter is when hard squash varieties like butternut and pumpkins shi...
Cauliflower & Chickpea Coconut Curry
Prep 15 mins
Cooking 30 mins
Serves 6
Heating things up with this nourishing Cauliflower & Chickpea Coconut Curry, generously seasoned with our vegan-friendly Natural Herbs & Spices Medium Curry Blend and ready to serve in no time.
What you will need
- 2 Tbsp coconut oil
- 2 brown onions, diced
- 4 cloves garlic, sliced
- 1 Tbsp fresh ginger, grated
- 2 Tbsp Natural Herbs and Spices Medium Curry
- 250ml vegetable stock
- 250ml tomato purée
- 1 x 400ml tin coconut milk
- 2 medium potatoes, peeled and cubed
- 1 x 400g tin chickpeas, drained and rinsed
- 1 head cauliflower
- 200g fresh peas
- White basmati or jasmine rice, to serve
- Toasted almond flakes, to serve
- Lime wedges, to serve
- Fresh coriander, to serve
- Natural Herbs and Spices Salt, to taste
Method
Heat coconut oil in a large, deep sauté pan or Dutch oven.
Then add the onion, garlic and ginger and cook until tender. Add the Natural Herbs and Spices Medium Curry Powder and cook for a minute until fragrant.
Pour in the stock, tomato purée and coconut milk. Stir to combine.
Add the potatoes and chickpeas and bring to a simmer, until the potatoes are almost tender.
Next up, separate the cauliflower into the stem and florets. Finely chop the stem, it adds body and crunch and reduces waste.
Add all the cauliflower and the peas.
Place the lid on the curry and simmer gently for a few minutes, until the cauliflower and peas are just tender. Do not over cook. Cauliflower is best when it retains some bite.
Season to taste with Natural Herbs and Spices Sea Salt or Pink Salt.
Serve generous spoonfuls of the curry over cooked rice.
Garnish with fresh coriander and toasted almonds.Serve with juicy lime wedges and enjoy!
Recipe concept, photography and video by Bianca Davies: @beeblegum on Instagram | http://thesecretlifeofbee.co.za/
