Name: Chickpea, Cauliflower + Almond Butter Curry
Cook time: 30 min
Total time: 30 min
Yield: 3-4
Ingredients: 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; 2 heaped tbsp almond butter (we love Yumello); 70 g spinach; 1 jar of Queen Chickpeas, 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; Mango chutney; Nigella Seeds

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Chickpea, Cauliflower+ Almond Butter Curry

Nothing beats a home made curry. And this creamy, nutty + buttery curry packed with our Queen Chickpeas + spiced cauliflower is NO exception. Freshened with fresh coriander + a dollop of yogurt, it is simple and OH SO satisfying. Done in 30 minutes too, this recipe is your weeknight hero.

FEEDS

3-4

TAKES

Chickpea, Cauliflower + Almond Butter Curry

Rated 3.9 stars by 12 users

Servings

3-4

Cook Time

30 minutes

Author:

Bold Bean Co.

Image of Chickpea, Cauliflower + Almond Butter Curry

Ingredients

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
2 heaped tbsp almond butter (we love Yumello)
70 g spinach
1 jar of Queen Chickpeas, with their bean stock
½ lime juice
Greek yoghurt, to serve (or plant-based alternative)
Toasted almonds, to serve

Other serving suggestion

Rice, naan or flatbreads
Pickled red onions
Mango chutney
Nigella Seeds

Directions

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 most of the stock from the jar of chickpeas (we will add the chickpeas later to stop them from going too soft!) 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.