Midweek RECIPES
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Vegan cauliflower, chickpea
& coconut milk curry
By Mob Kitchen (www.facebook.com/mobkitchen) GF DF EF V
Serves 4 | Prep 20 mins | Cook 40 mins | Calories 863 (per serving)
2 brown onions, peeled, finely chopped
3 garlic cloves, peeled, finely chopped
a large chunk of ginger, grated
1 tsp turmeric
2 tsp cumin
2 tsp ground coriander seeds
2½ tsp garam masala
1 cauliflower, broken into florets
4 tomatoes
salt and freshly ground black pepper
600g (1lb 1oz) tinned chickpeas, drained weight
400ml (14fl oz) coconut milk
1 red chilli, grated
a bunch of coriander
juice of 1 lime
1 lime, quartered
1 Soften the onions, garlic and ginger in a pan over a
medium heat.
2 Add the turmeric, cumin, ground coriander seeds and
garam masala. Mix it all in.
3 Add the cauliflower to the pan and coat in the spices.
Add a bit of water from the chickpea tin to loosen
the curry.
4 Finely chop the tomatoes and add to the pan.
Season everything with salt and pepper, then add the
chickpeas. Add the coconut milk and mix everything
together, then add the red chilli.
5 Allow the curry to putter away on a medium heat for
20 minutes, or until it is nicely thickened.
6 Add a large handful of chopped coriander at the end,
then squeeze over the juice of a lime. Garnish with
lime segments.
Total fat Saturated Salt Sugar Protein
34.2g 22g 0.4g 24g 35g