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Recipe
Chickpea and Coliflower Curry
Chickpea and Coliflower Curry
Comfort is in every bite with this aromatic curry featuring tender cauliflower florets and protein-packed chickpeas simmered in aromatic spices, providing a delicious and nourishing plant-based meal.
Serves
2
Time
45 min
CO2e
Cauliflower = 0.4-0.8 kg
Let's cook it
Ingredients
- 1 tin (240g) chickpeas
- 1 head cauliflower, chopped into bite-size chunks
- 200ml coconut milk
- 1/2 onion, diced
- 2 spring onions, sliced (greens reserved for garnish)
- 3 garlic cloves, minced
- 2cm ginger, grated
- 1/3 scotch bonnet, finely chopped (adjust to taste)
- 1/2 tablespoon tomato paste
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice (aka pimento)
- 1 teaspoon dried thyme
- Rice/bread to serve
- 1 tin (240g) chickpeas
- 1 head cauliflower, chopped into bite-size chunks
- 200ml coconut milk
- 1/2 onion, diced
- 2 spring onions, sliced (greens reserved for garnish)
- 3 garlic cloves, minced
- 2cm ginger, grated
- 1/3 scotch bonnet, finely chopped (adjust to taste)
- 1/2 tablespoon tomato paste
- 2 tablespoons Jamaican curry powder
- 1 teaspoon allspice (aka pimento)
- 1 teaspoon dried thyme
- Rice/bread to serve
Steps
- Preheat your oven to 200°C (400°F). Place cauliflower florets on a baking tray. Toss with 1 tablespoon Jamaican curry powder, a drizzle of oil, and salt until evenly coated. Roast for 20-25 minutes until tender and golden.
- In a skillet, sauté the diced onion until softened. Add minced garlic, grated ginger, and chopped scotch bonnet. Cook until fragrant.
- Add the remaining Jamaican curry powder, allspice, and dried thyme to the skillet. Toast until aromatic. Stir in the tomato paste, then add the chickpeas, stirring to coat.
- Pour in the coconut milk and add a splash of water as needed to reach desired consistency. Simmer until the flavors meld together.
- Serve the curry topped with roasted cauliflower, a drizzle of coconut milk, and sliced spring onion greens. Add also rice or bread if you're feeling real hungry.
Enjoy !
Nutrition info
Nutrition per serving
Calories
320
16%
Protein
11g
20%
Fat
12g
19%
Saturates
1.4g
8%
Fibre
13g
48%
Carbs
39g
13%
Sugars
8g
10%
Salt
0.7g
12%
Reference Intake (RI %) for adults
CO2e info
Cauliflower = 0.4-0.8 kg
Beef = 20 - 30 kg
Pork = 10 - 15 kg
Chicken = 5 - 10 kg
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