Green Meal

Chickpea and Coliflower Curry

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Chickpea and Coliflower Curry

This Chickpea and Cauliflower Curry is a comforting plant-based dish that combines tender roasted cauliflower florets with protein-rich chickpeas, all simmered in a fragrant coconut milk base infused with Jamaican curry powder, allspice, and thyme. Served over rice or with bread, it's a hearty meal that's both delicious and eco-friendly.

πŸ‘€
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
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  • 2 spring onions, sliced (greens reserved for garnish)
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  • 3 garlic cloves, minced
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  • 2cm ginger, grated
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  • 1/3 scotch bonnet, finely chopped (adjust to taste)
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  • 1/2 tablespoon tomato paste
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  • 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

  1. Preheat your oven to 200Β°C (400Β°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.
    ‍
  2. In a skillet, sautΓ© the diced onion until softened. Add minced garlic, grated ginger, and chopped scotch bonnet. Cook until fragrant.
    ‍
  3. 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.
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  4. Pour in the coconut milk and add a splash of water as needed to reach desired consistency. Simmer until the flavors meld together.
    ‍
  5. 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

CO2e image

Beef = 20 - 30 kg

Pork = 10 - 15 kg

Chicken = 5 - 10 kg

☁️ More about CO2e

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