Chickpea, coconut and cauliflower curry

I hadn’t shopped for ten days but needed to turn out a quick Saturday night dinner so I risked Nisa Local and came out with the ingredients for this beauty. So inexpensive at about £1 per person, yet worthy of at least £10 in a restaurant. The quickest, dirtiest, gorgeousest veggie curry.

I make no apologies for using a jar of Blue Dragon Thai red curry paste, there’s nothing sinister in it, it’s pokey and lovely, and it saved me buying loads of separate ingredients when I was in a hurry.

Prep time: 5 mins

Cook time: 15 mins

Servings: 3-4

Ingredients

olive oil
one large onion thinly sliced
large handful of baby tomatoes
large squeeze of tomato puree
400ml tin of half fat coconut milk without additives
400ml tin of chickpeas
1 small cauliflower, floreted and with the florets sliced to pound coin thickness
sea salt
285g jar of Blue Dragon Thai red curry paste
You can use frozen onions, tinned cherry toms and frozen cauli.
Optional: Sriracha sauce

Instructions

Fry the onion in olive oil until translucent then add the tomatoes and cook til slightly softened.

Add the cauliflower and a splash of boiling water and large pinch of sea salt, cook until the cauli is slightly softened but still has crunch.

Add the curry paste and heat through, then add the drained chickpeas and coconut milk, stir in the tomato purée.

Simmer for 15 minutes.

Serve with rice and a sprinkle of fresh green herbs if you have any, Thai basil works well. In fact I only had some kale in for my rabbits so I finely chopped that instead! I also shook on some Sriracha, simply to feed my addiction of the stuff!

Nutrition Info

Cauliflower

Because cauliflower is white people assume it’s devoid of nutrients. Very much not the case! Cauli is a ‘cruciferous’ vegetable, like broccoli and studies are showing that it enhances the function of the cardiovascular, digestive, immune, inflammatory, and detoxification systems. It also has a significant amount of vitamin C – who knew?! And another shocking fact, cauliflower contains some protein, with small amounts of amino acids (in fact most foods do; protein deficiency in the western world is rare as hen’s teeth).

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