CAULIFLOWER CHICKPEA COCONUT CURRY with cardamom rice Okay, if you havenโ€™t tri…

CAULIFLOWER CHICKPEA COCONUT CURRY with cardamom rice ๐Ÿš

Okay, if you havenโ€™t tried this cardamom rice trick- your missing out ๐Ÿ˜ the key is to really rinse the starch off of your rice, and then season it really well! I swear when I add some seasoning when boiling my rice I can literally just eat it plain ๐Ÿ˜… add either cardamom pods or about 1/2 tsp of ground cardamom per tsp and youโ€™re in for flavour heaven! ๐Ÿ˜‡

Itโ€™s also perfectly matched with any curry, like this warming deliciousness ๐Ÿ˜‹ I always bake my larger vegetables with seasoning before adding them to the curry and it really brings a pop of flavour ๐Ÿ’ฅ

CAULIFLOWER CHICKPEA COCONUT CURRY
(V, GF, DF, NF)
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-2 tbsp coconut oil
-1/2 white onion, diced
-1-2 chillies, minced
-2 cloves garlic (optional)
-thumb of ginger, peeled and grated
-1/3 cup button mushrooms, sliced (optional- can sub other veggie)
-1/4 tsp cinnamon
-1/4 tsp ground cardamom
-1/2 tsp cumin
-1/4 tsp pink Himalayan salt
-1/4 tsp coriander seed
-1/4 tsp cumin seed
-1 tsp capeherbandspice curry seasoning
-2 tbsp tomato paste
-1 can coconut milk
-1 can chickpeas, drained and rinsed
-1 small cauliflower head
-1 lemon

1. Preheat oven to 400F. Chop the cauliflower into florets, and place on a lined baking tray. Drizzle 1 tbsp of oil and 1/2 tsp if the curry seasoning, plus the zest of 1 lemon. Bake for 20-25 minutes or until cooked through.

2. Heat a pan over medium heat with the remaining tbsp of oil. Add the onion, mushrooms, garlic, chilli and ginger. Sauteฬ for about 3-5 minutes before adding in the remaining spices. Cook until fragrant/translucent. Add water to the pan to prevent burning if needed.

3. Mix in the tomato paste and sauteฬ for about 2 minutes. Add the coconut milk and mix until pink/red colour is fully immersed. Add the chickpeas and bring to a bubble for about 10-15 minutes on simmer. The sauce should be getting quite thick and creamy. (If needed add more coconut milk OR plant based milk to loosen it up)

4. Add the baked cauliflower into the mix and combine until cauliflower is fully coated with sauce.

Serve hot with naan, or cardamom rice and squeeze fresh lemon juice on top ๐Ÿ™

24 thoughts on “CAULIFLOWER CHICKPEA COCONUT CURRY with cardamom rice Okay, if you havenโ€™t tri…”

  1. Haha I can even eat rice without any seasoning!! But Iโ€™ll have to try these tips ๐Ÿ™๐Ÿผ

  2. ๐Ÿ™๐Ÿ’›๐Ÿ’š๐Ÿ™ Thank you for sharing nourishing inspirations – so healthy and yummy for eyes, minds, and guts.

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