Preparation
Drain the chickpeas. Finely slice the onions. Crush the garlic clove. Peel and finely chop the thumb ginger. Finely slice the chili. Toast the flaked almonds.
Method
- 1 While you are making the curry, cook the brown rice in a saucepan with boiling water
- 2 With a large knife, cut the cauliflower head into quarters, remove the stem and separate the florets.
- 3 Cook the florets in boiling salted water for four-five minutes and drain
- 4 Chop off the coriander stems and finely slice
- 5 Set aside the leaves for later.
- 6 Heat the oil in a large pan over a lower heat and cook the coriander stems, onions, ginger, chili and garlic until soft
- 7 Add a tablespoon of water if the pan is getting quite dry
- 8 Season with salt and pepper
- 9 Stir in the spices and cook for a couple of minutes followed by the tomato puree
- 10 Add the coconut milk and peanut butter gradually, mixing everything together well.
- 11 Add the cauliflower, chickpeas and vegetable stock.
- 12 Stir and season
- 13 Simmer for 10-15 minutes
- 14 Transfer to serving bowls, top with coriander leaves, toasted almonds, lime and a side of brown rice.
11 Reviews
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Natasha
Really tasty recipe. Loved it and so easy to do.
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Gina
Delicious! For those watching their calorie intake, use low fat coconut milk. I also cut the peanut butter down to 30g for 2 portions. Used coriander seeds & cumin seeds rather than ground because they were in my store cupboard. Easy to make, my husband loved it, will definitely do again.
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Kirsty
Not sure at all - weird combination of total sweetness with coconut and peanut butter and then cauliflower - doesn't work for me
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Loubydoo
Easy to make, lots of wholesome ingredients. I switched to 1/2 fat coconut milk, coconut oil and used peanut butter which was 100% peanuts so I didn't find this sweet in the slightest but others may experience this using different brands. Plenty of lime juice adds zing and almonds for crunch, didn't bother with the rice.
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Rosemary Y
Loved this. Easy to make and tasty. Will try with lower fat coconut milk next time. Great combination of flavours.
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Katie G
Yum! Even tasted good cold for lunch the next day.
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Alison
Family favourite. Added chicken instead of cauliflower, and use the cauliflower to make ‘cauliflower rice’. Delicious
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Becca
Would normally struggle to get chickpeas in to the children but even they liked this one. * used 1 tin of chickpeas instead of 2. Could substitute all of the herbs/spices with a curry paste if you wanted to make it even quicker
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Cheryl
Lovely dish and very filling but in no way does it take the time stated. Over an hour later and it was on the table!!!
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Lisa
A really nice curry with lots of great flavours, this will definitely become a family favourite.
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Mel
Loved this! Apart from adding an extra garlic clove and a second red chilli, wouldn’t change a thing. Really delicious. My husband said he doesn’t normally like cauliflower but he loves this! Will definitely make this again ;)
- Average per serving
- Calories 700.0kCal
- Fat32.0g
- Saturated9.0g
- Saltg
- Carbohydrates71.0
- Sugar8.0g
- Protein25.0g
- Fibre14.0g