Hello, friends! Fall has arrived in all of its glory. I was hoping for a warm and sunny fall, but I guess I shouldn’t expect much from this winter desert. Most of Alberta got snow this weekend and it is lingering on the ground. Because the cold weather is sneaking up, it’s time to share one of my favourite comforting foods. Even though I declared my undying love for soup when I wrote about my Curried Shrimp Noodle Soup, that’s not what we’re talking about right now. Don’t be disappointed, though, this Chickpea Cauliflower Curry recipe shares a similar flavour profile with that soup.
I have a thing for curry because it is bursting with flavour. You may be thinking that curry and hot sauce are the same because they are spicy, but I beg to differ! A good hot sauce is traditionally created with aged chili peppers and vinegar. Curry paste is created with a blend of chili peppers, garlic, ginger, coriander, lemon grass, and other great spices. The combination of so many different spices and aromatic foods create the complex, delicious flavours.
I’m adding a bit of a disclaimer here to let you know that I don’t make my own curry paste. I have tried it and it was delicious. I don’t regularly make it because, in my opinion, it took too much time. If you are feeling ambitious, I’ve dropped a super easy recipe here for you to check out which would work well with this recipe.
Have I scared you with all of my talk about the curry spice? Fear not! The coconut milk in this dish mellows the heat of the curry paste. I want to dig deeper into how to deal with too much spicy heat in your food later. For now, trust me when I tell you that fatty foods help soothe your tongue when something is too spicy.
Try this chickpea cauliflower curry and tell me what you think! If you think this might be too spicy (it won’t be if you can tolerate some spice) try halving the amount of curry paste and add the equivalent amount of curry powder instead.
What are your favourite hearty dinner-time meals?
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 cup brown basmati rice
- 1 tbsp coconut oil
- 1 medium chopped yellow onion
- 1-2 tbsp red curry paste (use 2 for more spice and 1 for less)
- 3 cloves of minced garlic
- 2 tsp minced ginger
- 1 540ml (19oz) can chickpeas
- 3 cups chopped bite size cauliflower pieces (approximately half a head)
- 1 can coconut milk
- 1 tsp fish sauce
- 1 diced red pepper
- 1 cup chopped spinach
- Cook rice according to package instructions
- While rice is cooking, prepare vegetables.
- Add coconut oil to a frying pan on medium heat
- Add chopped onion, curry paste, and minced garlic and ginger to the melted oil.
- Saute vegetables for approximately 5 minutes until onion is clear.
- Drain and rinse chickpeas. Add them to the pan.
- Add the chopped cauliflower to the pan with coconut milk and fish sauce. Allow everything to simmer for 8-10 minutes on low.
- Finally add red pepper and spinach for 1-2 minutes until spinach is wilted.
- Add a layer of rice to the bottom of your bowl and top with curry mixture.