Cauliflower and Chickpea Curry with Rice

Super rich and creamy cauliflower and chickpea curry, served with rice. Healthy, easy to make and ready in just 30 minutes! This recipe is one of our personal favourites, we make it almost every week. It’s also very adaptable as you can use up any leftover veggies and/or use other beans or lentils.

We love curries in general because they are warming and for us they are the ultimate comfort food. However, making a curry can sometimes be daunting or very time-consuming. Or even worse, it can be both. Let me tell you that it certainly doesn’t have to be like that. Everyone can make this cauliflower and chickpea curry recipe and it comes together in only 30 minutes. The spice mix gives this curry it’s depth of flavour and the coconut milk makes for a rich and creamy curry. It’s also packed with vegetables! This cauliflower and chickpea curry with rice might just become part of your new weekly dinner routine.

• Cauliflower – we absolutely love cauliflower, and it’s delicious in curries as well.
• Chickpeas – one of our favourite ingredients, mainly because of their versatility and texture. And they are of course super healthy and a good source of plant-based protein.
• Coconut milk – you can make curries without coconut milk. However, it helps to make a rich and creamy curry, so most of the time we will opt to use coconut milk.
• Cherry tomatoes – add a lovely sweetness to this curry. When cooking the tomatoes, they will break down and their natural sugars work their way into the entire dish.
• Garlic and ginger – if you’d ask us, you simply have to use garlic and ginger when making a curry. They are so fragrant and really add an important extra layer of flavour to this dish.

• Make sure that the cauliflower is cut into bite-sized pieces of roughly the same size. This will help all of the cauliflower to cook evenly. Otherwise, you might end up with both soft and crunchy bites of cauliflower. You really want the cauliflower to be nice and tender, trust me.
• If you want to save time or don’t feel like chopping all of that garlic and ginger, you can use a grater to grate both the garlic and ginger. Or you can also use a small food processor to blitz them up.
• For a truly rich and creamy curry, we highly recommend using full-fat coconut milk over a low-fat coconut milk.

• Chickpeas – you can swap chickpeas with lentils, mung beans or tofu.
• Coconut milk – if you don’t want to use coconut milk or simply don’t have any, you can also make this work with cashew butter or any other type of nut or seed butter.
• Cherry tomatoes – you can use regular tomatoes instead and cut them into quarters.

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