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–+ servings
Curry de pois chiches et chou-fleur

CHICKPEA AND CAULIFLOWER CURRY

A simple vegetarian recipe full of flavour
Course: Asian dishes
Keyword: Cauliflower, Coconut milk, Curry, Lemon, Vegetarian
Portions 6 people
Prep Time: 10 minutes
Cooking time: 15 minutes
Print Recipe

Équipements

Ingredients

  • 500 g of chickpeas canned or pre-cooked
  • 1 cauliflower pre-cooked or frozen
  • 1 box of coconut milk 400 ml approximately
  • 1 tablespoon of peanut butter or any nut butter
  • 1 teaspoon yellow curry paste or more if you like it spicy
  • the juice of 1 lime or 1/2 lemon
  • 3 branches of spring onion or 1/2 onion
  • 1 pod of garlic crushed
  • olive oil
  • salt & pepper to taste

Instructions

  • Slice the spring onions, separating the white and green parts.
  • In a saucepan, heat a little olive oil (or other vegetable oil).
  • Add the white part of the chives and the crushed garlic. Let it brown for 1 to 2 minutes.
  • Add the coconut milk, nut butter and curry powder. Stir well to combine. Simmer for 2 to 3 minutes.
  • Add the chickpeas and cauliflower. Add salt and pepper. Let simmer for about 10 minutes.
  • Pour in the lemon juice, sprinkle the green part of the spring onions and serve with rice or naan bread.