You either love cauliflower or you don’t however this Curried Cauliflower & Chickpeas will make you enjoy eating cauliflower, and more so if you love it. It’s so delicious and creamy, absorbing all the flavours of the curry.
It’s also a healthy vegetarian/vegan dish, gluten free and dairy free.
I must admit that I am a bit biased when it comes to curries, I simply love them. Not too hot though. I’m sure that once you try this Curried Cauliflower & Chickpea recipe, it will become a staple weeknight dinner. It’s a very simple and quick recipe to make.
This is a one pot recipe which is one of my favourites during the week when we’re rushing around and don’t have much time to spare. Feel free to use a jar of pre-cooked chickpeas if you don’t have time to prepare them yourself.
Here’s how to prepare the chickpeas, if you have time:
Like any legume you need to remember to soak them overnight covered in water. Next day, rinse and then cook for about 30-40 minutes depending upon the legume. Of course if you own a pressure cooker then you can reduce the time by half.
Buying Cauliflower:
When purchasing your cauliflower ensure that the creamy white flowerets are compact and firm. If they’re loose or spreading the cauliflower is over mature.
Methods of cooking:
If you’re cooking your cauliflower whole, either steaming it or in boiling water, it’s a good idea to start testing it after about 10 minutes for tenderness. Do this carefully by inserting a skewer into a stalk. Continue testing until there is only some resistance. Don’t overcook it as the flowerets will fall apart and you will be left with mushy cauliflower. This is fine if you want to make a purée otherwise not especially if you’re cooking it for a salad.
Here are some of the reasons why you should include cauliflower in your diet:
- Nutritious: It’s an extremely healthy vegetable containing a great source of vitamins and minerals. It’s also a winner if you’re trying to lose weight with only 25 calories per cup and it tends to fill you up.
- Antioxidants: Cauliflower has a good supply of antioxidants, protecting your cells from free radicals which are harmful and inflammation.
- Fibre: This vegetable is high in fibre, about 3 grams per cup, which benefits your overall health.
- Weight loss: being low in calories, only 25 per cup, you can feel free to eat it without gaining weight. It also makes you feel full which helps with calorie control and can be easily substituted for rice, pasta or flour which are considered high-calorie foods. This wonderful vegetable is also made up of 92% water.
- Low Carbohydrate Alternative: Cauliflower is considerably low in carbs compared to legumes and grains, so it’s a great substitute if you are following a low carb diet. One cup of cauliflower contains only 5 grams of carbohydrates whereas a cup of rice has 45 grams of carbohydrates.
- Versatility: Cauliflower can be eaten raw. An excellent snack with your favourite dip or with hummus. It can be steamed, sautéed, roasted, au gratin, the flowerets can be crumbed and fried or mixed into curries and casseroles.
- Economical: Finally cauliflower is not an expensive vegetable to purchase.
Curried Cauliflower & Chickpeas is delicious and creamy. A super simple and quick vegetarian, vegan meal that's gluten free and dairy free. Trim the cauliflower by removing the outer leaves and the core. Divide the flowerets and rinse well. Set aside. Peel and chop the potato into small cubes. Peel the tomatoes and chop into halves. In a large saucepan, place 1 tablespoon of coconut oil and sauté the potatoes and cauliflower for about 5 minutes. Add the pre-cooked chickpeas, the curry paste and the coconut milk. Add a half a glass of water and mix well. Add the cherry tomato halves. Place the lid on the saucepan and continue to cook covered on low heat until the vegetables are tender but not overcooked. This should take about 15 to 20 minutes. If the mixture begins to dry out too much whilst cooking, just add a ladle or two of water.CURRIED CAULIFLOWER & CHICKPEAS
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