Chickpea, Cauliflower+ Almond Butter Curry
Chickpea, Cauliflower + Almond Butter Curry
Bold Bean Co.
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves
A thumb of fresh ginger, peeled and finely chopped
2 tsp ground cumin
2 tsp ground turmeric
30g fresh coriander, leaves finely chopped
1 head of cauliflower, broken into florets
1 x 400g tin coconut milk
⅓ jar of veg stock
2 heaped tbsp almond butter (we love Yumello)
70 g spinach
1 x 700g jar of Bold Bean Co Queen Chickpeas (or 2 x 400g tins), with their bean stock
½ lime juice
Greek yoghurt, to serve (or plant-based alternative)
Toasted almonds, to serve
Rice, naan or flatbreads
Pickled red onions
Other serving suggestion
Heat the oil in a deep, heavy bottomed pan over a medium heat. Add the onion and cook for 5 minutes until starting to soften. Then, stir in the ginger and garlic and cook for a further 2 minutes.
Stir in the spices with a splash of water and fry off for 2 minutes.
Add the cauliflower and toss well with the onion and spices to fully coat. Cook for 5-6 minutes until the cauliflower starts to soften then.
Add the coconut milk and about ⅓ a jar of stock or water and stir well to combine. Bring to a lively simmer, cover with a lid and simmer for 10-15 minutes until the cauliflower is tender. Alternatively, you could roast the cauliflower in the oven.
Once the cauliflower is tender, add the spinach, almond butter and chickpeas. Stir to combine and cook for 1-2 minutes to warm the chickpeas through. Check for seasoning and go in with a squeeze of lime and half of the fresh coriander.
Serve into bowls. Scatter over the remaining coriander leaves, toasted almonds and a dollop of yoghurt. Serve with rice or warm naan breads for a heartier affair.