Vegan Cauliflower Chickpea Curry

Sometimes you don't need meat. Sometimes you need this plant based curry, rich in spices and lovely flavours. A nice alternative if you're feeling fruity. Or veggie. Dash with a little fish sauce if you're not feeling extra vegan-y, it adds a lovely umami flavour.

20-30 mins

Ingredients

One Cauliflower
A Red Onion
A White Onion
4 Cloves Garlic
Knob of Ginger
Tablespoon Cumin
Tablespoon Curry Powder
Teaspoon Chilli Flakes
Teaspoon Turmeric
Teaspoon Garam Masala
Pinch of Salt
Teaspoon Tomato Puree
Can of Chopped Tomatoes
Can of Coconut Milk
300ml Vegetable Stock
300g Spinach
Can of Chickpeas
Nigella Seeds (To serve)
Coriander (To serve)
Vegan Yoghurt (To serve)

Ingredients

Instructions

Dice all your onion, garlic and ginger and fry in a large pan, in a little vegetable oil. When these are a little softened after a couple of minutes add your cumin, curry powder, chilli flakes, turmeric, garam masala and salt. Give a big mix together.
Mix in your tomato puree and chopped tomatoes along with your vegetable stock. Blend with a hand blender as smooth as you want. Add your coconut milk and stir that in.
Pick your cauliflower into florets and chuck them all in to soften and absorb the tangy flavours for about 5 minutes. Your sauce should be bubbling. Get your spinach in also.
After 5 minutes of bubbling cauliflower you can add your chickpeas and stir everything together. Give a final simmer with the chickpeas in for about another 5 minutes and your sauce should reduce a little. You don't want it watery. If it is a bit watery you can just cook it out for longer but you might have extra soft veggies.
Serve on rice with a little vegan yoghurt and some naan breads. I like to sprinkle coriander over the top but some people think it tastes like soap. If you're one of those unlucky people then I wouldn't bother. I also like to dash some nigella seeds on because they contrast nicely with the yoghurt and add a little crunch. Happy vegan-ing.