Fragrant Chickpea Curry
Per Serving (serves 2):
1 tbsp coconut oil
1/2 a medium-sized red or white onion, finely sliced
4 cloves garlic, finely chopped
1 thumb-sized piece fresh ginger, finely chopped
1 green chilli pepper, chopped
50g Thai red or yellow curry paste
150ml coconut milk
100ml recently boiled water
1 tsp ground turmeric
1 tsp curry powder
1/2 tsp ground coriander
1/2 tsp ground cinnamon
200g cauliflower, cut into florets
100g tinned chickpeas, rinsed and drained
for the salad:
100g mixed lettuce leaves
a large handful of fresh coriander
1/2 a ripe avocado, finely sliced
Heat the coconut oil in a large saucepan over a medium heat. Add the onion and sauté for 2 minutes, stirring occasionally.
Add the garlic, ginger and chilli pepper. Sauté for 2-3 minutes, stirring frequently.
Add the Thai curry paste, coconut milk, boiled water and dried spices. Simmer over a medium heat for 5 minutes.
Add the cauliflower and reduce heat to medium / low. Cover and cook for 10 minutes, stirring occasionally.
Add the chickpeas, stir and cook for 2 minutes to heat through.
Meanwhile, assemble the salad ingredients. Spoon the curry over the centre of the salad and serve with lime wedges.
Store any leftover curry in an airtight container and refrigerate for up to 3 days or freeze on same day.
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