A simple and flavoursome curry packed with vegetables and protein and it only takes 30 minutes. This vegan curry is also gluten-free and easy to use up whatever vegetables you have in the fridge.
Peanut Chickpea and Cauliflower Curry [Vegan]
- 1 tablespoon coconut oil (or olive oil)
- 1 white onion, small dice
- 3 cloves garlic, crushed
- 1-inch piece ginger, peeled and grated
- 2 tablespoons mild curry powder
- 1 medium cauliflower, chopped into florets (400g total)
- 3/4 cup and 1 tablespoon (200g) fresh tomatoes, chopped
- 1 tin chickpeas, drained (drained weight 240g)
- 1/2 cup (60g) peanut butter (smooth or crunchy)
- 400ml coconut milk (carton but tin will also work)
- 1/2 cup (50g) fresh spinach, chopped
- Salt and pepper
- To serve: cooked rice, naan breads, fresh lime wedges, herbs, sesame seeds
- Add the coconut oil to a large frying pan and allow to melt. Once hot, add the onion, garlic and ginger and fry for 5 minutes until softening. Add in the curry powder and fry off for 1 minute.
- Add in the chopped cauliflower and tomatoes and cook for 5 minutes to allow the tomatoes to soften.
- Pour in the chickpeas and peanut butter and stir well. Now pour in the coconut milk, stir and bring to the boil. Reduce the heat to a simmer, cook for 20 minutes with a lid on until the cauliflower is tender. Season with salt and pepper.
- Now stir in the spinach and allow to wilt and serve with rice, fresh herbs, sesame seeds and lime wedges. Once cool, store leftovers in an airtight container in the fridge for 2-3 days or in the freezer for 1 month.