Vegan coconut and cauliflower curry

Vegan coconut and cauliflower curry with plump chickpeas. A very warming, wonderfully creamy dinner that brings great Asian flavours and yellow ginger to the table.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 480 kcal per serving
• Protein: 15 g
• Fat: 34 g
• Carbs: 32 g

Ingredients

• 400g cauliflower
• 10g ginger
• 250g chickpeas
• 400ml coconut milk
• 1 tbsp curry powder

Method

You’ll need: saucepan · sieve · grater · wooden spoon · ladle

1. Cut the cauliflower florets off the stalk and rinse them in cold water.
2. Finely grate the ginger and dry-fry it briefly in the pan with the curry powder.
3. Pour the coconut milk into the hot pan and stir in the spice paste well.
4. Drain the chickpeas and add them to the boiling sauce with the cauliflower florets.
5. Turn down to a medium heat and let the curry simmer for about 20 min until the veg is soft.

Good to know

Curries are a reliable rescue on cold days. The soft coconut milk wraps the hearty cauliflower in a velvety bed of spices.

Swaps

Cauliflower → broccoli (firm broccoli gives the curry more colour and cooks in the coconut milk in a similar time).

Cooking tips

If you briefly toast the dry curry powder on the bottom of the pan, its essential oils are released much better, which intensifies the flavour.

Storage

A thick curry usually tastes even better reheated than freshly cooked, because the strong spices can soak deep into the cauliflower.

Allergens

Completely gluten-free, lactose-free and vegan. Contains none of the major allergens.

Dairy-free recipes