Cilcennin Cauliflower And Chickpea Curry

This Cilcennin Cauliflower and Chickpea Curry is a delicious and nutritious dish that originates from the beautiful region of Ceredigion. Packed with aromatic spices and hearty vegetables, this curry is perfect for a cozy dinner at home.

Vegan Gluten Free Main Course Ceredigion Curry Cauliflower Chickpea
Cilcennin Cauliflower And Chickpea Curry

Ingredients

  • 1 head of cauliflower, cut into florets
  • 1 can of chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1-inch piece of ginger, grated
  • 1 can of coconut milk
  • 2 tomatoes, diced
  • 1 tablespoon of curry powder
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1/2 teaspoon of cayenne pepper (adjust to taste)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Cooked rice or naan bread for serving

Instructions

  1. In a large pot or deep skillet, heat some oil over medium heat. Add the chopped onion and cook until softened.
  2. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
  3. Stir in the curry powder, turmeric, cumin, coriander, and cayenne pepper. Cook for a few minutes to toast the spices.
  4. Add the cauliflower florets and diced tomatoes to the pot, and stir to coat them with the spice mixture.
  5. Pour in the coconut milk and bring the curry to a gentle simmer. Let it cook for about 15-20 minutes, or until the cauliflower is tender.
  6. Stir in the chickpeas and let them heat through for a few minutes.
  7. Season the curry with salt and pepper to taste.
  8. Garnish with fresh cilantro and serve the curry with cooked rice or naan bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
45g
Protein
10g
Fat
8g

Supplies

Large pot or deep skillet Cutting board Knife Grater Can opener Measuring spoons Wooden spoon

Tools

Stovetop

Serving suggestions

This Cilcennin Cauliflower and Chickpea Curry is best served hot with a side of fluffy basmati rice or warm naan bread.

Tips & tricks

For a creamier curry, you can blend a portion of the cooked cauliflower and chickpeas with the coconut milk before adding them back to the pot.

Cost

$15