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Ashleigh Butler

Cauliflower & Chickpea Curry

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Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1/2 cauliflower roughly chopped
  • 400 grams tomatoes 1 can
  • 400 grams coconut milk 1 can
  • 400 grams cooked chickpeas 1 can
  • 1/2 cup natural yoghurt plus 2 tbsp for serving
  • 1 small brown onion diced
  • 4cm piece ginger finely grated
  • 2 tsp garam masala
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1/4 bunch fresh corriander roots, stems and leaves
  • cashews for garnish
  • coconut oil or ghee
  • salt to taste

Method
 

  1. In a small bowl add the cauliflower, 1/2 a cup of yoghurt, 1 teaspoon of cumin, 1 teaspoon of turmeric, 1 teaspoon garam masala and stir to coat.
  2. In a medium sized pot on medium heat fry the cauliflower until golden on the outside with a good dollop of coconut oil or ghee. with the lid on. stirring occasionally. This should take about 10 minutes. if it starts to stick add a touch more ghee or coconut oil. Remove from the pan and set aside.
  3. In the same hot pan add some more ghee or coconut oil and the garlic, onion, coriander roots, stems, ginger and a couple of good pinches of salt and sauté until fragrant for about three minutes. Add the remaining spices and cook for a further 2 minutes stirring to prevent the spices burning. If they start to stick at a splash of water and continue to stir.
  4. Add the can of tomatoes to lift the spices off the bottom of the pan, turn the heat down and simmer for about 5 minutes. Remove the pot from the heat and blitz the sauce using a stick blender.
  5. Put the pot back on the heat and add the coconut, chickpeas and 2 tablespoons of yoghurt and stir to combine.
  6. Add the cauliflower and simmer until the cauliflower is tender and the sauce has reduced. This should take about 30 minutes.
  7. Serve with rice, yoghurt, coriander leaves and cashews

Notes

Serve for BLW as pictured
For a puree combine the quinoa, rice and curry and blitz.