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Prudence's Cauliflower and Chickpea Curry

Prudence's Cauliflower and Chickpea Curry
As the air chills during these colder months, we reach for warmth, comfort food and to huddle together to share a meal by the table. Think of soups, stews and casseroles over smoothies, juices and salads. Why? Because as it gets cooler out we need to keep warm within. This is to keep our digestive fire alive.
Think of it like stoking the fire.
 
Wonderful warming additions that may aid in digestive health and immune function include spices like; cumin, cinnamon, nutmeg, ginger, cardamom and black pepper.
 
We have included a delicious winter warming, family favourite recipe below. Not only is it quick, easy and delicious, it is budget friendly, uses pantry staples and contains those beneficial warm spices we mentioned above. This nutritionally balanced meal, contains a vegetable protein, a carbohydrate, fibre and a fat. Making it the ultimate comfort food, with nutritional benefits.
 
The best thing about following this recipe, is that it is very forgiving, meaning if you do not have all the spices or ingredients in your fridge or pantry, there are many substitutes you can use and it will still taste great.
 



 
CAULIFLOWER AND CHICKPEA CURRY
Serves 5
 
Ingredients

1 medium brown onion finely diced
5 cloves of garlic crushed
2cm knob of fresh ginger finely grated
2 large carrots peeled and diced largely
2 medium potatoes peeled and diced largely
Half a head of cauliflower, cut into florets
1x 425g can of chickpeas drained and rinsed
1x 400ml can of coconut cream
2 cups of liquid vegetable stock
2 tsp garam masala
2 tsp turmeric
1 tsp cinnamon
1 tsp sea salt
1 tsp ground cumin
1 tsp coriander seed ground
1 tsp ginger ground
1 tsp cardamom ground
4 tablespoons olive oil
1 tablespoon caraway seeds
2 cups of Greek yoghurt to serve on bowls
1 cucumber washed and grated
Fresh coriander to garnish
Basmati or long grain rice to serve
We used 2 cups of rice, rinsed well and cooked using absorption method
 

Method
 
Add the oil to a large pot
Turn heat on medium
Add diced onion – stir until translucent
Add the ginger and garlic – stir 30 seconds until fragrant
Add all the dry spices – stir 60 seconds
Add in the vegetables – stir quickly to coat in the spices
Stir in the coconut cream until combined
Stir in the vegetable stock
Bring to simmer
Cover with lid
Cook for 10 minutes or until the vegetables are almost tender
Remove lid
Stir in the chickpeas, cook 5 mins or until vegetables are just cooked with lid off – sauce will thicken slightly
Serve over steamed basmati rice, dolloped with cucumber yoghurt, with flat breads to dip, garnished with coriander.
 
 



 
CUCUMBER YOGHURT
 
Place full fat Greek yoghurt in a large serving bowl
Stir in the grated cucumber and caraway seeds
Salt and pepper to taste
 
 
FLAT BREAD RECIPE

2 cups of plain flour plus extra to flour hands and bench
3 tsp baking powder
2 tsp garlic salt
1 cup Greek yoghurt
 
Method
Mix dry ingredients together
Add yoghurt
Stir to combine
Flour bench and hands
Knead the dough into a ball
If dough is too sticky add a little more flour – or if too dry add a little more yoghurt
Cut the dough ball into 8 balls.
Roll into balls and roll flat with floured rolling pin.
Place the flat bread onto a baking paper lined baking tray.
Bake in oven at 180 degrees for 12-15 minutes. Or until golden and puffed up.
Serve hot with the curry and yoghurt
 
*substitutes
· You may add any vegetable in you have on hand
· Pumpkin and or sweet potato work well
· Zucchini is a nice addition
· Keens curry powder is also fine, if you do not have all the individual spices
· You may use lentils if you do not have chickpeas
· You may use dried chickpeas or lentils that have been soaked and cooked beforehand
· Add mango chutney as a condiment


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