Vegan Cauliflower, Kale & Chickpea Curry
When I transferred over my website recently there were a few recipes that didn’t get transferred and this is one of them. When I came to make this dish the other evening I realised the recipe wasn’t on here and therefore you would not seen this flavourful easy-to-make cauliflower, kale and chickpea curry!
I absolutely adore curries and and the many flavour combinations. From the different spices to all the vegetables, pulses and many other ingredients that can be used. I was lucky enough to visit India twice whilst I worked for an airline and the food was just incredible. Each meal had different flavours and elements than the last, I had some great dishes on both my visits, I just wish I’d asked more questions about how the dishes were made.
Does this curry take hours to make?
Not at all, once you have all your ingredients assembled, this curry will be ready to serve in 30 minutes or less. It really does depend on the size you cut the cauliflower, bigger florets will take longer to cook. However, I find that like all good curries, this tastes even better the following day. If you are making this curry ahead of time, don’t add the kale until you are re-heating the curry or the kale will lose its vibrant green colour.
Can I freeze this dish?
Yes, you can. I would suggest that if you are making it to freeze it, not to add the kale until you come to re-heat the curry. This is a great dish to include in your meal prep to batch cook and stock your freezer with, perfect for those nights when you haven’t meal planned.
Time to Cook: 25-30 minutes
-1 Tbsp. coconut oil
-2 garlic cloves, peeled & crushed
-1 thumb-sized piece of ginger, peeled & finely grated
-1 green chilli, seeds removed & finely chopped
-1 onion, peeled & finely diced
-2 heaped tsp. curry powder
-2 tsp. ground turmeric
-2 kefir lime leaves
-1 x 400g tin coconut milk
-2 heaped Tbsp. smooth cashew butter (or any other smooth nut butter)
-1/2 cup water
-1 small cauliflower (approx.550g), leaves & core removed, florets separated
-2 packed cups kale (shred & remove tough stems before measuring)
-1 x 400g tin chickpeas, drained & rinsed well
-salt & pepper to taste
-3 Tbsp. cashews, optional
-1 small bunch fresh coriander, washed
How To Make
Place a large pan over a medium heat and warm the coconut oil.
Once the oil is hot, add the garlic, ginger and chilli and saute for 2-3 minutes until fragrant.
Next, add the onion and cook for 4-5 minutes until starting to soften, if the onion or spices are beginning to catch add a tablespoon or 2 of water to the pan.
Add the curry powder, turmeric and lime leaves and cook, stirring continuously for 2 minutes being careful not to burn the spices.
Pour in the coconut milk, water and cashew butter and give everything a big stir and bring to a simmer. Carefully add the cauliflower florets, place a lid on the pan and simmer gently for 6-8 minutes or until the cauliflower is just starting to soften.
Once the cauliflower is starting to soften, add the kale and chickpeas to the pan and give the pan a good mix. Simmer for a further 4 minutes until the kale is wilted and cooked.
Serve the curry either with brown rice, gluten-free naan bread, a big green salad or just on its own with a dollop of coconut yoghurt.
Scatter over the cashew nuts (if using) and garnish with the fresh coriander.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Like this recipe? Pin for later.