Vegetarian Cauliflower Curry With Chickpeas

Difficulty: Easy
Grade: 8
Duration: 25 min
Number of people: 2-3
Note: This is perhaps the fastest and easiest recipe. The original recipe does not include wraps, but this is a nice way to eat this "stew" and it goes well together!

• 1 cauliflower
• onion
• cloves of garlic
• 265 g chickpeas (=drained weight of a 400 g can)
• 400 g diced tomatoes (from a can)
• 400 ml coconut milk —> we use 200 ml
• 2 generous tbsp yellow curry paste —> for example, the one from Ko Thai
• Juice of half a lime
• Handful of fresh cilantro
• Salt and pepper
• Olive oil
• Rice
  We often eat it with cucumber thinly sliced in a bowl with vinegar to have some freshness alongside.

1. Cut the cauliflower into florets and wash them. Rinse the chickpeas and let them drain.
2. Peel and chop the onion and finely chop the garlic. Sauté them in a large pan with some olive oil.
3. Add the curry paste and heat it briefly. You can make the curry paste yourself, or use a ready-made version.
4. Add the diced tomatoes and coconut milk, and stir briefly.
5. Add the cauliflower and chickpeas. Let the cauliflower curry cook for about 15 minutes. The curry is ready when the cauliflower has a nice bite to it. Not too hard, but also not too soft.
6. Season the vegetarian curry with salt, pepper, and the juice of half a lime.
7. Garnish the cauliflower curry with fresh cilantro (or parsley if you don't like cilantro).
8. Serve the curry with rice or noodles.

source: https://uitpaulineskeuken.nl/recept/bloemkool-curry-met-kikkererwten

#curries