Cauliflower and Chickpea Curry

Prep time: 30 min
Total time: 55 min
Additional waiting time: 24 hours
Keeps: 3 days

Allergens: Coconut

Allergen and nutrition information is approximate: always check the labels of the ingredients you use. More

Ingredients

Portions

2 cups dry chickpeas (or 2.5 times the amount canned, drained)
3 potatoes
2 tbsp extra virgin olive oil
1 head of cauliflower
1 2/3 cups cherry tomatoes
1 2/3 cups coconut milk
2 tbsp curry powder
1 1/2 tsp salt

Procedure

Heat levels like (6/9) refer to our induction stove, where 9 is the highest.

Soak the chickpeas overnight or for 24 hours (skip this step with canned chickpeas).

Pressure-cook the chickpeas for 15 minutes, starting once the cooker reaches pressure, until cooked but still firm (with canned chickpeas: just drain and rinse them).

Meanwhile, cube the potatoes and cut the cauliflower into florets.

Heat the oil in a large pot over medium heat (6/9). Fry the potatoes for 10 minutes, stirring occasionally.

Add the cauliflower and cook for 5 minutes, stirring occasionally.

Add the chickpeas, coconut milk, curry powder and salt.

Bring to a simmer, cover and cook for 15 minutes.

Halve the cherry tomatoes.

Add the cherry tomatoes and cook for another 10 minutes, until the potatoes are tender.

Taste, add more salt if needed, and serve.

Nutrition per portion

Calories: 518
Carbohydrates: 66 g
Protein: 19 g
Fat: 23 g
Iron: 6.4 mg
Calcium: 89.7 mg

Additional notes

With canned chickpeas: no additional soaking time required.

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