CAULIFLOWER, CHICKPEA + SPINACH CURRY
6 People
272 Cals
CAULIFLOWER, CHICKPEA + SPINACH CURRY
6 People
272 Cals
About the recipe
Naturally gluten free - vegan - high protein - purely deliciousThis beautiful cauliflower, chickpea and spinach curry is the kind of meal I love to cook when I want something deeply nourishing, comforting and packed with flavour. Inspired by the fresh, vibrant flavours of Thai cooking, it's made with a simple homemade curry paste blended from onion, carrot, garlic, ginger, turmeric and coriander stalks, creating a fragrant base that is both delicious and incredibly good for you.Creamy coconut milk, tender cauliflower and protein-rich chickpeas come together to create a wonderfully satisfying meal that's naturally dairy free, gluten free and completely plant-based. Fresh spinach and coriander are folded through at the end for a burst of colour, freshness and nutrients, while lime, toasted cashews and spring onions add the perfect finishing touch.It's the kind of wholesome meal that tastes indulgent but leaves you feeling energised and nourished afterwards.This beautiful plant-based curry is packed with fibre, protein and colourful vegetables that nourish the body and satisfy the soul. Chickpeas provide plant protein and slow-release energy, while cauliflower adds texture, fibre and valuable antioxidants. Ginger and turmeric bring warmth and depth of flavour, while fresh herbs, lime and coconut milk create a fragrant broth that's both comforting and refreshing.It's simple, wholesome food that proves healthy eating can be incredibly delicious.
Nutrition Per Serving
272
Calories
9g
Fat
3g
Saturates
10g
Sugars
491mg
Salt
20g
Protein
32g
Carbs
12g
Fibre
Ingredients
TERESA'S MAGIC CURRY PASTE
- 1 onion roughly chopped
- 1 carrot roughly chopped
- 3 cloves garlic
- 1 knob ginger sliced
- 1 generous teaspoon ground turmeric or fresh turmeric
- 1 bunch coriander leaves and stalks separated
- 2 –3 tablespoons water if needed for blending
CURRY
- 1 tablespoon avocado oil olive oil or coconut oil
- 1 stalk lemongrass optional
- 3 kaffir lime leaves optional
- 500 ml 2 cups hot water from the kettle (don't use vegetable stock – use water)
- 250 ml 1 cup coconut milk
- 800 g cauliflower cut into florets (1 whole cauliflower)
- 500 g cooked chickpeas drained (2 cans or 1 large jar)
- 2 tablespoons tamari soy sauce
- 1 tablespoon sweet soy sauce kecap manis
- 1 tablespoon peanut butter or cashew butter
- 100 g baby spinach 2 generous handfuls
- ½ bunch coriander leaves roughly chopped
- Sea salt and white pepper to taste
TO SERVE
- Fresh lime wedges
- Toasted cashews
- Sliced spring onions
- Extra coriander
- Fresh chilli if you like a little heat
- Steamed jasmine rice
Method
- Place the onion, carrot, garlic, ginger, turmeric and coriander stalks into a food processor and blitz until a smooth paste forms.
- Heat the oil in a large pan over medium heat. Add the curry paste and cook for a few minutes, stirring often, until fragrant.
- Lightly bash the lemongrass to release its aromatics and add to the pan along with the kaffir lime leaves, if using.
- Pour in the hot water and coconut milk and bring to a gentle simmer.
- Add the cauliflower and chickpeas.
- Cover and cook for 10–12 minutes, or until the cauliflower is just tender. Take care not to overcook.
- Stir through the tamari, sweet soy sauce and peanut butter. Season with sea salt and white pepper.
- Fold through the spinach and coriander leaves and cook for 1 minute until the spinach has just wilted.
- Serve topped with toasted cashews, spring onions, extra coriander, fresh chilli if using and fresh lime squeezed over the top.
- Enjoy.
Notes + Inspiration
Use pumpkin, sweet potato or a combination of your favourite vegetables in place of the cauliflower.
Firm organic tofu makes a wonderful substitute for chickpeas, or use a combination of both.
Add sliced fresh chilli or a drizzle of chilli oil if you enjoy a little heat.
Leftovers keep beautifully in the fridge for up to 4 days.
Freeze in airtight containers for up to 3 months.
Serve with steamed jasmine rice, brown rice or flat bread depending on your preference.
Like many curries, the flavours deepen and become even more delicious the next day.
