Delicious vegan cauliflower and chickpea curry.
If you follow my Instagram page, you know by now that I eat rice a lot. I was going to slow down after the whole arsenic scare on YouTube. But, since figuring which varieties to choose and how to cook it in order to reduce its arsenic content, I eat it as often as I wish.
Rice, particularly unprocessed varieties like brown, red and black rice are actually quite nutritious. They are good sources of B-vitamins including thiamine, riboflavin, and niacin. Brown rice contains certain fatty acids that help to lower cholesterol. It is also rich in magnesium, which may play a role in lowering the risk of diabetes.
Brown rice contains dietary fibre and selenium, which helps to protect the gut. Fibre helps to remove waste products efficiently from the body, while the trace mineral selenium helps to reduce the risk of colon cancer. Rice is rich in manganese, a trace mineral that helps produce energy from protein and carbohydrates. It also plays a role in maintaining the health of the nervous system.
Finally, rice bran contains phytosterols that can help to relieve menopausal symptoms such as hot flushes. Did I do a good job of justifying why I eat rice so much?
I almost always add vegetables whenever I cook curries because it’s the easiest way to ensure I get them in. As you already know, I love to eat my curries with rice but feel free to eat yours with potatoes, couscous, quinoa or naan bread if you prefer.Print
Delicious vegan chickpea curry
- 400g tin chickpeas, rinsed and drained
- 1 head of cauliflower, chopped into florets
- 4 shallots, finely chopped
- 4 garlic cloves, finely minced
- 1 tsp ginger powder
- 2 tbsp madras curry powder
- ½ tsp turmeric powder
- 1 tsp ground coriander
- 2 red chillis, chopped
- 2 vegetable stock cubes
- 150g cashew or soy yoghurt
- 100g Alpro coconut cuisine or soy cream or coconut milk
- 1 small bunch coriander, chopped
- Basmati rice or naan bread, to serve
Put the onions, garlic, ginger, curry powder, turmeric, chili and half of the coriander into a food processor then blend into a purée. Pour the mixture into a pan and cook over a low heat for 10 minutes, stirring frequently.
Pour in around 200ml of water then add the vegetable stock cubes and stir. Bring the mixture to a boil, then turn the heat down to a simmer, add the chickpeas and cook for around 20 minutes. Once the curry is reduced, add the cauliflower and cook for around 3 minutes. Stir in the yogurt and coconut milk and cook on a simmer for around 5 minutes.
Serve with a portion of rice or bread and sprinkle over the remaining coriander.
- Category: Lunch/Dinner
Keywords: Cauliflower, Chickpeas, Curry