Introduction
Welcome to our daily recipe guide. Today, we are featuring a vegan favourite, the Cauliflower and Chickpea Curry with Rice. It is a hearty, nutritious dish that is bursting with aromatic flavours. Follow the steps below for a delicious meal that serves four comfortably.
Ingredients
- Cauliflower – 1 medium-sized head
- Chickpeas – 1 can (400g)
- Basmati Rice – 2 cups
- Coconut Milk – 1 can (400ml)
- Curry Paste (Any variety) – 2 tablespoons
- Vegetable Stock – 2 cups
- Onions – 2, finely chopped
- Garlic cloves – 4, minced
- Fresh Ginger – a small piece, minced
- Tomatoes – 2, diced
- Olive Oil – 3 tablespoons
- Salt to taste
- Fresh coriander leaves for garnish
Method
- Start by rinsing the rice under cold water until the water runs clear. Set aside.
- In a large pan, heat the oil. Add the chopped onions, minced garlic and ginger, and saute until they turn golden brown.
- Stir in the curry paste and saute for a minute until the paste is well combined with the onions.
- Add the diced tomatoes and cook for another five minutes.
- Add the cauliflower and chickpeas to the pan. Stir well to ensure they are coated in the curry paste.
- Pour in the vegetable stock and the coconut milk. Mix well.
- Cover the pan, reduce the heat and allow the curry to simmer for 30 minutes.
- While the curry is cooking, cook the Basmati rice as per the package instructions. Keep it fluffy and loose.
- Check the curry occasionally. Once the cauliflower is soft, remove from heat. Season with salt as required.
- Serve the curry over the cooked rice and garnish with fresh coriander.
Enjoy your home cooked Cauliflower and Chickpea Curry with Rice. Don’t forget to subscribe to our newsletter and leave a comment. Your feedback helps us to provide you with more delightful recipes.