This quick, easy and fulfilling vegetarian comfort dish is a huge favorite of mine when it’s getting a little bit chilly outside. I’m pretty confident it will soon be a favorite of yours too!
For the Chickpea curry:
- 2 Tablespoons olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1/2-inch piece of ginger, finely chopped
- 1 Tablespoon curry powder
- 1 teaspoon curry paste
- 1 teaspoon turmeric (optional)
- 3 cans (15 oz/425g) chickpeas, drained and rinsed
- 1 cup (200g) diced tomatoes
- 1 can full fat coconut milk
- Salt & pepper
- Fresh cilantro
For the cauliflower rice:
- 1 head cauliflower, cut into large forets
- 1 Tablespoon olive oil
- Salt & pepper
- For the chickpea curry: heat olive oil in a large skillet over medium-high heat. Add onions and sauté until translucent, about 5-6 minutes, stirring now and then. Add garlic and sauté for 1 more minute.
- Add ginger and spices and sauté until fragrant, about 1 minute.
- Add chickpeas and diced tomatoes, bring to a boil, lower to a simmer and cook for 15 minutes.
- Stir in coconut milk and simmer for 5 more minutes. Taste and adjust seasoning if needed.
- For the cauliflower rice: cut cauliflower into large florets. Pulse cauliflower in food processor with chopping blade. Do not over process as the cauliflower can get mushy – you want a rough chop that has the texture of rice.
- Heat a large frying pan over medium heat. Add cauliflower rice and sauté until just cooked through, about 5 minutes. Season with salt and pepper to taste.
- Serve the chickpea curry with the cauliflower rice and sprinkle some fresh cilantro on top.