It’s always a good time for curry and this one is so quick and simple to do. Plus it’s full of flavour like all good curries. And just look at the bright yellow colour!

I just used ground turmeric in this recipe because it’s convenient and easy. Also check out how short the ingredient list is – I mean short for a home made curry anyway right? Or am I just used to using all the things when I cook? I usually start curries with coconut oil if I’m using coconut milk or cream in them as it intensifies that creamy nutty coconut flavour. You could use clarified butter or olive oil instead though.

Garnished mine with coriander and flaked coconut but they’re so optional that I haven’t bothered adding them to the ingredient list.

If you’re gluten free you could use salt instead of soy in this recipe without it changing the flavour too much. Speaking of flavour this curry is fragrant with spices and the chickpeas and cauliflower just soak all of them up while providing a little texture. Because it’s not cooked for a hugely long time they still retain a little bite which is so nice with the creamy coconut gravy.

This is a week night go to for me because it’s quick and easy and can be made with a minimum amount of fresh ingredients. The legumes also add a bit of protein to the meal which is always a win when it’s vegan/vegetarian.

Serves 4

Ingredients

2 tsps coconut oil

2 tsps turmeric, ground

1 tsp freshly grated ginger

1 tsp curry powder

½ tsp garam masala

1 clove crushed garlic

1/3 cup finely chopped spring onion, or onion of your choice

1 head of cauliflower (large), cut into florets and biten sized chunks of stalk

1 can chickpeas

1 400ml can coconut cream

1/2 cup vegetable stock

1 tsp soy sauce

1 lime

Brown rice to serve

Directions

Melt oil in the bottom of a medium sized pot. Add the spices, ginger and garlic 1/2 the spring onion and the garlic and cook for a minute or two over medium heat until fragrant.

Add the cauliflower and stir to coat in the spices. Add the coconut cream and stock, stir to combine and bring to simmer. Cook for ten minutes. Add the chickpeas and stir to mix through. Cook for a further 10 minutes. Add soy and the juice of half a lime. Taste and adjust seasoning as needed.

Serve over brown rice with the extra spring onion over the top and wedges of lime on the side.

HH. x