Chickpea and Cauliflower Curry
- Coconut oil for sautéing 1 finely chopped red onion
- 2 tbsp. medium-hot curry powder
- 1 tin organic chopped tomatoes
- 350ml veg bouillon powder
- 1 medium head cauliflower cut into florets
- 400g can organic chickpeas rinsed and drained150g peas
- 180g Quinoa (approx. 1 cup) rinsed and cooked
Heat coconut oil in a large saucepan over medium heat. Add onion, sauté and stir until soft. Add curry powder and continue to stir for 1-2 minutes. Add 3 tablespoons of stock to create a little paste and continue to stir, let simmer for 2 minutes. Add in all the tomatoes and remaining stock and bring to the boil. Reduce heat to medium-low and simmer for 2 minutes. Add cauliflower and chickpeas and simmer for 5 minutes. Add the peas and simmer for a further 5 minutes or until all the vegetables are tender.
Serve the curry on a small portion of quinoa.
Optional: Top with 1-2 tbsp. dairy-free yoghurt, soy / coconut and some fresh coriander.
How to cook quinoa:
Rinse 1 cup dried quinoa under cold tap in a sieve to remove its natural coating which may give it a bitter taste. Add 1.5 cup boiling water to quinoa in a medium saucepan (optional, add ½ tsp veg bouillon to boiling water for extra flavour). Allow boiling water to just cover the quinoa. Bring to a boil over medium heat. Reduce heat, cover and allow to simmer until most of water has been absorbed (approx. 10 mins). At this point you can add spices/herbs for more flavour. I love to add 1tsp turmeric, parsley and 1tsp coconut oil. Once all the water has been absorbed and you can fluff with a fork, your quinoa is ready to serve.