Spiced Chickpea and Cauliflower Curry
Ingredients
- 400g cauliflower florets
- 1 cup edamame beans
- 400g can chickpeas
- 2 red onions
- 4 garlic cloves
- 1 red chilli
- 2cm piece ginger
- 2 curry leaves
- 2 tbsp olive oil
- 400 ml coconut milk
- 300 ml vegetable stock
- 1/2 tsp coriander
- 1 tbsp garam masala
- 1/2 tbsp turmeric powder
- 1 tsp sumac
- Juice and zest of 1/2 lime
- 1 cup coriander
- Salt and pepper
- 1 tbsp black sesame seeds
Preparation
Heat oil in a large saucepan and sauté garlic, onions, ginger, curry leaves and chilli for 5 minutes until the onions are translucent.
Add the garam masala, turmeric, coriander and sumac and continue frying to unlock the fragrance of the spices.
Next add the coconut milk and stock and simmer until slightly reduced, about 10 minutes.
Add the cauliflower and chickpeas and simmer for another 10 minutes. The cauliflower should still be crunchy and not soggy.
Remove from heat and stir in the lime zest and edamame beans.
Let the curry stand for 1 minute.
Before serving add the lime juice and fresh coriander and season to taste.
Garnish with coriander and black sesame seeds and serve with your choice of grain.
