November 08, 2019 / In food , veggie / Tagged as: cauliflower, onion, sweet potato, coconut milk, curry, turmeric, cumin, lemon, ginger, chickpeas, coriander, yoghurt, spinach

Cauliflower and chickpea curry with coriander seeds

Total Cook Time

30 minutes

Ingredients

  • 1 tsp coriander seeds
  • 1 medium white onion, diced
  • 1/2 thumb of ginger, finely chopped
  • 2 tsp cumin
  • 2 tsp curry powder
  • 2 tsp turmeric
  • 1 head of cauliflower cut into whole florets
  • 1 sweet potato, peeled and chunked
  • 1 tin of chickpeas
  • 400ml coconut milk
  • 100ml vegetable stock
  • large handful of spinach leaves
  • zest and juice of 1 lemon
  • 20ml Greek yoghurt
  • salt and pepper to taste
  • optional: coriander chopped

Method

  1. Heat the olive oil in large saucepan on medium heat. Add coriander seeds.
  2. Add the onion and ginger when the coriander seeds are fragrant. Sweat for 8-10 minutes.
  3. Add the spices (cumin, curry, turmeric).
  4. Add the sweet potato and chickpeas.
  5. Add the cauliflower a few minutes after the sweet potato.
  6. Add the coconut milk and vegetable stock. Simmer for 15-20 minutes or until the sweet potato is almost cooked.
  7. Add the spinach, zest and juice of lemon. Some chopped coriander if you wish and the yoghurt. Stir through.
  8. Spinach should almost be allowed to wilt in the pot. No additional heat should be necessary.
  9. Serve.

Notes

  1. Best not to chop the cauliflower florets too small. Large florets look well on a plate.
  2. Nice crunch with the coriander seeds. Pleasantly mild curry that should work with most anything. Armadillos….!