Cauliflower & Chickpea Coconut Curry

Embrace the flavours of Easter with our Vegan Chickpea Cauliflower Curry. This soul-soothing dish is not only perfect for the Orthodox Easter fasting, but also fits beautifully into any vegan lifestyle. Make extra to freeze and enjoy a touch of comfort any day of the week!

As the seasons shift and the festive spirit of Orthodox Easter approaches, there's no better time to gather around comforting, nourishing meals. Today, I'm excited to share a recipe that's not only close to my heart but also perfect for this vibrant celebration—Chickpea Cauliflower Curry. This dish is a beautiful blend of rich flavours and hearty textures, making it a delightful addition to any Easter feast or a cozy family dinner.

What makes this curry special is its versatility and alignment with wholesome, plant-based eating. It's entirely vegan, catering to all dietary preferences, ensuring everyone at the table can enjoy a spoonful of this aromatic delight. Whether you're a long-time vegan or just looking to incorporate more plant-based meals into your diet, this curry promises satisfaction without compromise.

Moreover, for those who love to plan ahead, this recipe freezes exceptionally well. You can easily double the batch and save half for a rainy day, guaranteeing a quick, delicious meal when you're short on time. So, let’s dive into the warmth and joy of cooking with a recipe that's as nurturing as it is flavorsome. Here’s how to bring this Chickpea Cauliflower Curry to life in your kitchen.

Cauliflower Chickpea Curry

Serves 4-5

What you’ll need:

1 head cauliflower, broken in to florets

1 can of chickpeas, strained

1 shallot, sliced

2 cloves garlic, minced

1 tsp honey or maple

2 tsp tamari or soy sauce

4 Tbsp Thai green curry paste (Mr Chen’s is vegan friendly)

400ml coconut cream

2 tsp ground turmeric

2 tbsp olive oil

2-3 handfuls of spinach (optional)

What to do:

Heat a saucepan on medium heat, add olive oil & shallots. Sautee till translucent. Add the garlic and cook for 1 minute.

When the shallots are cooked, add the thai green curry paste & turmeric - cook for 1-2 minutes till fragrant. Combine the honey & tamari into the saucepan.

Add the cauliflower and mix well till coated.

Pour in the coconut cream and place the lid on the saucepan. Cook for 20-30 minutes till the cauliflower is cooked through, stirring and mixing every 10 minutes.

Once the cauliflower is cooked through, add the chickpeas and spinach. Mix till spinach is wilted then remove from heat.

Serve with your favourite rice or salad.