Chickpea and Cauliflower Curry

curry season is upon us

Another winter warming dinner you can cook in bulk and have waiting for you in your fridge on those evenings when you really can’t be asked to cook. And yes even though I love cooking and baking with a passion, I do have those evenings too! Juggling a demanding full time job as well as running this blog is amazing and rewarding mentally, there are evenings when I am just bloody knackered and just about be bothered to lift my Tupperware into the microwave.

This dish is completely free from meat and dairy, yet packed with flavour and full of nutrition. Now the winter nights are drawing in and the weather is turning colder, it’s so important that we are fuelling our bodies with the correct foods and lots of fruit and veg to fight off any nasty colds.

The longer you leave this curry to simmer the longer the dish has to bathe in the spices and absorb them. So a bit of advice.. get this deliciousness simmering away whilst you jump in the bath/watching Emmerdale and corrie!
Just make sure you give it a stir every 5 minutes of so. This is where Thomas comes in handy.

feeds 4 people
takes approx. 40 minutes in total.

1 can of chickpeas (drained and rinsed)
1 can of chopped tomatoes
1 can of coconut milk
1 white onion (diced)
300g sweet potato (cut into small chunks)
1 cauliflower head (cut into florets)
100g of peas
250ml of vegetable stock (1 vegetable stock cube with 250ml of water)
3 cloves of garlic (crushed)
1 teaspoon of turmeric (I used sarifoodscompany)
1/2 teaspoon of salt
1 teaspoon of ground cumin
1 teaspoon of ground coriander
2 handfuls of rocket

1. In a pan over a medium heat add your onions and garlic and sauté for a couple of minutes.
2. Next add your sweet potato chunks and cauliflower florets and cook for a few minutes.
3. Add your turmeric, ground cumin and ground coriander. Coat your sweet potato and cauliflower evenly.
4. After a few minutes add your chickpeas, chopped tomatoes, coconut milk and vegetable stock. Season with salt and give everything a good stir.
5. Let simmer for 25 minutes, stirring occasionally before mixing in your peas.
6. Finish by stirring through your rocket and serving with rice or side of choice.

Store leftovers in an airtight container in a fridge.

Enjoy! – share and tag your creations with me on Instagram @whatluceeats


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