Cauliflower and chickpea curry
This is an easy curry to make and you can easily substitute any of the vegetables for ones you have available.
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Gently saute the diced onion with the canola oil until soft and lightly browned
- Add garlic and curry powder
- Add water and coconut milk
- Bring to the boil then reduce to a gentle simmer
- Add carrot, pumpkin and cauliflower
- Cook until just about cooked
- Add peas and chickpeas
- Cook for a further 5 minutes
- Remove from heat
- Heat evaporated milk in a separate pot until hot but not boiling
- Add hot evaporated milk to curry
- Garnish with lemon juice and coriander on top, don't mix it through
- This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
- 1 tspvegetable oil
- 1/2 mediumonion, diced
- 2 clovesgarlic, crushed
- 2 tbspcurry powder
- 165 mllow fat coconut milk
- 1 cupwater
- 1 mediumcarrots, peeled and sliced
- 2 cupsbutternut pumpkin, peeled and diced
- 1/2 headcauliflower florets
- 2 cupspeas
- 1 cancanned chickpeas, drained and rinsed
- 375 mllight evaporated milk
- 1 tbsplemon juice
- 1/4 cupfresh coriander, chopped
- Energy836kJ
- Total Fat4.7g
- Saturated Fat2.2g
- Total Carbohydrate22.5g
- Sugars13.7g
- Sodium197mg
Method
- Gently saute the diced onion with the canola oil until soft and lightly browned
- Add garlic and curry powder
- Add water and coconut milk
- Bring to the boil then reduce to a gentle simmer
- Add carrot, pumpkin and cauliflower
- Cook until just about cooked
- Add peas and chickpeas
- Cook for a further 5 minutes
- Remove from heat
- Heat evaporated milk in a separate pot until hot but not boiling
- Add hot evaporated milk to curry
- Garnish with lemon juice and coriander on top, don't mix it through
- This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
Ingredients
- 1 tspvegetable oil
- 1/2 mediumonion, diced
- 2 clovesgarlic, crushed
- 2 tbspcurry powder
- 165 mllow fat coconut milk
- 1 cupwater
- 1 mediumcarrots, peeled and sliced
- 2 cupsbutternut pumpkin, peeled and diced
- 1/2 headcauliflower florets
- 2 cupspeas
- 1 cancanned chickpeas, drained and rinsed
- 375 mllight evaporated milk
- 1 tbsplemon juice
- 1/4 cupfresh coriander, chopped
Ingredients
- 1 tspvegetable oil
- 1/2 mediumonion, diced
- 2 clovesgarlic, crushed
- 2 tbspcurry powder
- 165 mllow fat coconut milk
- 1 cupwater
- 1 mediumcarrots, peeled and sliced
- 2 cupsbutternut pumpkin, peeled and diced
- 1/2 headcauliflower florets
- 2 cupspeas
- 1 cancanned chickpeas, drained and rinsed
- 375 mllight evaporated milk
- 1 tbsplemon juice
- 1/4 cupfresh coriander, chopped
Nutrition Facts
- Energy836kJ
- Total Fat4.7g
- Saturated Fat2.2g
- Total Carbohydrate22.5g
- Sugars13.7g
- Sodium197mg
Method
- Gently saute the diced onion with the canola oil until soft and lightly browned
- Add garlic and curry powder
- Add water and coconut milk
- Bring to the boil then reduce to a gentle simmer
- Add carrot, pumpkin and cauliflower
- Cook until just about cooked
- Add peas and chickpeas
- Cook for a further 5 minutes
- Remove from heat
- Heat evaporated milk in a separate pot until hot but not boiling
- Add hot evaporated milk to curry
- Garnish with lemon juice and coriander on top, don't mix it through
- This curry is best served with steamed brown rice
Notes for food services:
This recipe produces a fairly thin sauce similar to Thai curries. For a thicker sauce thicken with cornflour- Simply wet the cornflour with a little water and slowly add to the simmering sauce stirring constantly until the desired consistancy is reached.
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