Chickpea + Cauliflower Curry
This curry is one of the most cooked meals in our house and a great recipe for those looking to transition or incorporate more vegetarian meals into their diet. I love serving this with rice or quinoa for a hearty comfort meal, but often end up going for a lighter version and serve it warm on a bed of leafy greens and topped with avocado and pomegranate seeds. The kids usually have it with rice (basmati rice being your better choice as it has a lower glycaemic index!), and if your kids don’t usually enjoy florets of cauliflower, try mashing it up after it is cooked and tender and they will never know its there. Enjoy!
- 1-2 tsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, crushed
- 1 tbsp fresh grated ginger
- 1 large sweet potato, cut into small pieces
- 2 carrots, cut into small pieces
- 1 head cauliflower, cut into small florets
- 2 cups vegetable stock
- 1 x 400 ml can coconut milk
- 1 tsp ground coriander
- 2 tsp cumin
- 1/2 tsp cinnamon
- 1 tbsp turmeric
- 150 ml red lentils (dry)
- 1 can chickpeas
- 1 bunch fresh coriander
- Saute onion in coconut oil for a few minutes, until translucent and soft. Add garlic and ginger and stir.
- Add vegetable stock, lentils, sweet potato and carrot pieces as well as all the spices. Stir gently and bring to a simmer, then leave to simmer for about 20 minutes until the vegetables are soft and lentils are cooked.
- Smash the sweet potato with a potato masher to help thicken the sauce. The add coconut milk, chickpeas and cauliflower florets and leave to simmer for another few minutes until cauliflower pieces soften – but don’t overcook.
- Add salt & pepper as/if needed and sprinkle with fresh coriander before serving.
- Serve with rice or quinoa and extra greens