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Curry di ceci e cavolfiore

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This recipe is a great way to eat cauliflower and love it! Many people find cauliflowers - as many other vegetables that belong to the Brassicaceae family - hard to like. However, cauliflower has got amazing anti-inflammatory and antioxidant benefits, as well as being rich in vitamin C and vitamin K. It's basically a low-calories high-benefits vegetables that you can't miss out in your diet. This recipe is a lovely way to eat it and love it.

Ingredients (2-3 people)#

  • Onion: 1 of any size
  • Curry powder: 2-3 tsp
  • Olive oil or Mustard oil: 2 tbsp
  • Cauliflower: 1 medium size one. If you have a big one, still use it all - it just means you'll perhaps have some curry left for the following day.
  • Chickpeas: 250-300 gr (cooked and drained)
  • Coconut milk: 400 ml
  • Plain white wheat flour (optional): 2 tsp
  • Soy sauce (optional): 1-2 tbsp
  • Salt to taste

Method#

  1. Start by heating up the oil in a pan
  2. Cut the onion in small pieces and add it to the pan to fry
  3. Add the curry powder, stir well and cover with a lid. Leave it there to season for about 5 minutes
  4. In the meantime, cut the cauliflower's florets, wash them and then add them to the pan. Stir well
  5. Add a bit of water (around 100 ml) to the pan, stir again, and then cover with a lid. Leave it there to cook for around 10 minutes. We want the cauliflower to soften a bit before adding the other ingredients
  6. You can either wait for the 10 minutes to pass, or in the meantime, you can prepare the coconut milk with flour. The reason why the flour is optional is because I have noticed that the thickness of the coconut milk depends on the brand you buy. In this recipe though, we want the liquid to be slightly thick to get a nice curry texture. So if your coconut oil is too watery, I suggest you put it in a blender with the white flour and mix it well. The white flour, when you cook it, will thicken the coconut milk
  7. Once the 10 minutes have passed, add the chickpeas and the coconut milk to the pan. Sprinkle a pinch of salt on top and cook for another 15-20 minutes on low flame without lid
  8. A few minutes before the end, you can add the soy sauce if you want. I personally really like it and I think it's a good touch to counterbalance the sweetness of the coconut milk. So I suggest you taste it and, if you think it's too sweet or too "coconut-y", add the soy sauce

Then it's ready to eat - enjoy!

Tips#

I suggest eating it with some rice on the side. Or alternatively, you can accompany it with bread as well. I hope you'll love it as much as I do!