Toasted Cauliflower and Chickpea Curry – A simple vegan curry that is packed with lots of your five-a-day and some fabulous spices, such a turmeric, ginger and chilli.
A Tasty Vegan Curry
Hello, so here we are nearly at the end of January 2019 already, I’m not sure how that happened! The month seemed to start off slowly with lingering thoughts of the festive period, and then all of a sudden it galloped to the finishing post. I didn’t start my New Year diet as many do in January, there’s simply too much cake, cheese, chocolates and other Christmas fare around still. In fact we only just finished the panettone and mince pies a few days ago…..and I still have a tin of Christmas biscuits in the pantry too. But whereas we may have been imbibing in naughty treats still, we have been craving simpler food such as salads, soup and curries. Today’s recipe for Toasted Cauliflower and Chickpea Curry is simply delicious and elevates the humble cauliflower to giddy and spicy heights, along with a standard tin of chickpeas.
I love cauliflower, and have lots of recipes on Lavender and Lovage which are devoted to this versatile vegetable. But unfortunately Malcolm my husband is an avid “cauli-hater”, so I have to be inventive when it comes to serving it. But, he will eat it when it has been smothered in cheese sauce, or it is spiced and in a curry, as well as when I’ve made a cheesy pizza crust with it. So today’s recipe for Toasted Cauliflower and Chickpea Curry went down very well with him, which is a blessing as I had two cauliflowers in the vegetable rack. And, it was just what we’d both been craving after the excesses of very rich food over Christmas and New Year.
The recipe is shared below and is very simple to make, and I always find it better to make it the day before eating it, which means you can get ahead with menu planning. It also uses very easy to source and common store cupboard ingredients. Try to serve the curry “Full Monty” style with assorted sambals, such as desiccated coconut, peanuts, chutney and chopped onions with tomatoes. We also like to mop up the curry sauce with poppadoms or naan bread for the complete win. This curry will suit vegans, vegetarians and carnivores like my husband alike as it’s packed with lots of textures and spicy flavours.
You must try to get the cauliflower nice and browned in the initial stage of cooking, as in Toasted Cauliflower in the title. You saute the florets with the onions and black onion seeds (Nigella seeds) which add a wonderfully fragrant aromatic element to the curry. There’s no need for tomatoes in this curry, it stands up very well just as it is, especially with the chickpeas for added bulk, taste and texture. I hope you feel inspired to make the curry, it’s a great dish to ease you into a healthier New Year. The printable recipe card is shared below and do let me know if you make it and how it went down! Have a great weekend, Karen
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