If you like cauliflower and chickpeas, this recipe is definitely for you. I'm always trying to make simple dishes that are easy to put together and this recipe is definitely one of them. It goes well with quinoa, rice, roti, and even on its own.
- 1 tbsp avocado or other cooking oil
- 1/2 medium onion (diced)
- 2 cloves garlic (minced or crushed)
- 1 tsp ginger (minced)
- 1/2 medium cauliflower (chopped into florets)
- 1 (15oz) can or 1.5cup cooked chickpeas
- 1 cup passata/strained tomatoes
- 2 tbsp red curry paste (home-made or store-bought)
- salt and pepper to taste (as well as any other spices like cayenne, turmeric, and cumin)
- 2 tbsp cilantro (chopped)
- Optional: 1 large potato (add in 1/2 cup extra passata)
- Garnish: cilantro, green onions, black sesame seeds/hemp seeds
- Steam or boil the cauliflower until soft and set aside
- If using potatoes, then make sure to boil or roast them beforehand as well.
- Heat the oil and sautee the onions, garlic, and ginger until fragrant. Add in the tomatoes and red curry paste and cook on medium heat for 3 minutes. I always add in 1/4 tsp turmeric, cayenne, and ground cumin at this point for a fuller flavour profile, but this is not necessary.
- Add in the cauliflower, potato if you're using it, and chickpeas and let the dish simmer covered for 20 minutes.