Over the weekend, I decided to take a break from recipe development and share with you an adapted recipe from a blog called Wholefully. I didn’t follow the recipe exactly with some substitutions and measurement adjustments, as my husband prefers a less spicy curry dish. I paired this dish with some basmati rice mixed with a hint of dairy-free butter. The result was very flavourful, aromatic and full of texture due to the chickpeas. It was pretty close to the authentic curries I’ve had cooked by my Malaysian mother-in-law who knows her stuff when it comes to curry. It really comes down to using top quality curry paste and ingredients.
If you’re a meat eater, I’d recommend adding some chicken thighs to this dish. I’m not a vegan or vegetarian and I still consume humane chicken and wild-caught seafood but to a minimum for health and environmental reasons. I’ve inserted instructions below on where to add the chicken in the recipe and how much more time is required to make a Chicken Curry.
For this recipe, I’m using Thai Kitchen Yellow Curry Paste and their organic non-lite coconut milk, Eden Foods organic canned chickpeas, Nutiva coconut oil, San Marzano whole peeled tomatoes, red bell pepper, cauliflower, ginger, cilantro, onion, garlic, salt and pepper.
I hope you enjoy this adapted recipe. If you do please share it with your family and friends.
CURRY CHICKPEA & CAULIFLOWER RECIPE (VEGAN)
SERVES 6 | PREP TIME 15 MINS | COOK TIME 20 MINS
ADAPTED FROM WHOLEFULLY’S RECIPE
- 1 cauliflower head broken into florets
- 1 red bell pepper
- 4 garlic cloves minced
- 1 small cooking onion diced
- 1 tsp of grated ginger
- 1/4 cup fresh cilantro, roughly chopped
- 1 x 400 ml organic whole fat coconut milk, unsweetened
- 1 x 400 ml organic canned chickpeas, drained and rinsed
- 2 cups whole-peeled tomatoes
- 3 tbsp of yellow curry paste
- 2 tbsp of organic coconut oil
- 1 tsp salt
- 1 tsp pepper
- Optional: 6 organic free-range chicken thighs
Serve with basmati rice, buttered in dairy-free butter.
- In a large pot set on low-medium heat, melt coconut oil and fry curry paste until fragrant. (At this point, this is where you add in chicken thighs and fry until they’re golden brown on each side.)
- Add in ginger, garlic, onion, and bell peppers. Fry until soft. (Flip over chicken).
- Pour in the coconut milk, whole peeled tomatoes and stir until well combined. Next add in the chickpeas and cauliflower. Bring to a boil, lower heat, and simmer for 15-20 minutes without a lid until the sauce is reduced. Season with salt and pepper. (If you’re cooking chicken, you would need to cook this for 35-40 minutes until chicken is cooked at the bone).
- Remove off heat. Garnish with cilantro. Serve with buttered basmati rice or naan and enjoy!