Plant-based and rich in flavour

Photo: Curried Chickpea & Cauliflower is a one-pot vegetarian wonder that delivers rich flavour and aroma along with sound nutrition.

Photo: Amy Longard

By Amy Longard

I love one-pot wonders! You know, the kind of recipe where you throw a bunch of veggies, a protein, herbs and spices into a pot and you find yourself with a delicious feast? This Curried Chickpea & Cauliflower recipe is just that! It’s very simple to prepare and is rich in flavour thanks to aromatic herbs and spices like ginger, garlic, cilantro and curry powder.

It’s also a nutritious and satiating vegetarian meal due to the combination of plant-based protein from chickpeas and healthy fats from coconut milk.

You can eat it on its own or pair it with a grain of your choice such as rice or quinoa and you will have leftovers for the week.

Curried Chickpea & Cauliflower Stew

Yields 4-6 servings

Ingredients:

1 teaspoon coconut oil or extra virgin olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves of garlic, minced

1 inch piece of ginger, finely minced

2 tablespoons of your favourite curry powder

1 teaspoon paprika

1/4 teaspoon cayenne, optional

1 can (14 oz/398 ml) chickpeas, drained & rinsed, or 1.5 cups cooked chickpeas

1 can (14.5 oz/411 g) diced tomatoes

1 can (14 oz/398 ml) full fat or light coconut milk

1 small head of cauliflower, chopped into bite sized pieces

1 bunch of cilantro, roughly chopped, for garnish

Sea salt and freshly ground pepper

In a pot, warm the oil over medium heat. Add the onions and a pinch of salt, and sauté for 5 minutes or until the onions become slightly translucent. Add the red bell pepper and sauté for a few minutes, until softened a bit.

Next add the garlic, ginger and spices and stir for a minute allowing the spice to become fragrant. Then add the chickpeas, tomatoes, coconut milk and cauliflower. Bring to a boil, then reduce the heat to low. Simmer, stirring every so often, until the cauliflower has softened (about 8-10 minutes).

Once the cauliflower has softened, taste and season with salt and pepper. Serve immediately with a hefty helping of cilantro. Enjoy on its own or serve with a grain of your choice.

This will keep in the fridge for five days stored in an airtight container or in freezer for upwards of two months.

Amy Longard is a registered holistic nutritionist, plant-based chef, speaker, author and consultant. An advocate of plant-based nutrition, she educates and guides people toward more conscious food and lifestyle choices. She lives in the Glebe with her husband and three-year-old daughter. Instagram @amylongard or visit AmyLongard.com for more recipes.