Vegan Chickpea, Cauliflower & Coconut Curry

Everybody brace yourselves, its heading into silly season and I am still not ready for Easter 2017.

Can someone please explain to me how we are almost in November? New-years is in just under two months time and I still can't decide what my resolutions for 2017 are. Christmas decorations are on display and I don't think the shops know what that does to the studious side of me - I am instantly in holiday mode as soon as I see those little Rudolphs on display, all I want to do is go waste my money on tree decor - by the way my exams start in 2 weeks time.

Ah well.. All rants aside, this year almost finished without me sharing one of my favourite recipes (you'll notice that all of my faves are curry), our Chickpea Cauliflower & Coconut Curry! This recipe is not, in my opinion, better than the Butternut Curry that David makes - but it is still damn delicious and such a dream to make!! It kind of just feels like you have to just chuck stuff in a pot and you're sorted - perfect for busy (lazy) students. It also has a sort-of creamy note to it because of the coconut milk - please don't get thrown off by the price of coconut milk, this recipe has gone the furthest out of all our recipes and has actually been one of the cheapest we've ever made in hindsight.

Enjoy it!

Chickpea Cauliflower & Coconut Curry


Ingredients:

• 2 cans of chickpeas (drained and rinsed)
• 1 big head of cauliflower (chopped)
• 2 onions (chopped)
• 500g of frozen peas
• 1 can of coconut milk
• 1 cup of vegetable stock
• 1 tbsp. of curry powder
• 1 tbsp. of masala
• 2 large cloves of garlic (crushed)
• 1 tbsp. of cumin seeds or ½ tbsp. of ground cumin
•  5-10 Kale leaves (chopped) – here you could also put in spinach or swish chard instead
• Salt to taste

Method:

• In a large pot, heat up some oil and add the spices and salt. Allow to fry slightly to release more flavour before adding the garlic and onions to caramelise.

• Then add the chickpeas, cauliflower, peas, coconut milk and stock and allow to simmer, stirring regularly for around 25 minutes but check regularly (add a little more stock if you feel it needs it – use your discretion)

•  Towards the end of the cook stir in the kale leaves to allow them to cook.

• You will know it’s ready when the cauliflower has broken down and is nice and soft.

• This is quite a liquidy curry so choose your rice wisely for a very tasty meal.

Cook time: 45 minutes
Cost: +/- R130
Servings: 6-8
Adapted from: Easy. Whole. Vegan. by Melissa King

Please feel free to comment! We love hearing what people think & welcome any suggestions!

Be blessed Fren!
Xxx
Che