Claire’s Cauliflower & Chickpea Curry

Chickpeas are sometimes on the shopping list in Foodshare…a great source of protein and fibre, and can be added to lots of dishes instead of meat, with a tasty nutty texture..

For anyone considering their health, chickpeas are brilliant for blood sugar levels, cholesterol levels , and even adding a tin to a stew is a great way to support your health in a small way.

One of our customers sent a message sharing a quick nutritious meal she put together, with a bit of flavour added from her store cupboard.

So..here it is.. Claire’s Vegan Cauliflower Korma …
Less than £1 with ingredients from FoodShare North Wales this week.

Serves 2-4 depending on size of cauliflower and number of tins of chickpeas

Ingredients:
1 whole cauliflower
1 onion
1-2 tins of chickpeas
1 tin of full fat coconut milk
Optional frozen/fresh spinach
Spices – salt, black pepper, turmeric, curry powder blend

Method
1. Sprinkle 2 tsp curry powder blend into bottom of large frying pan or saucepan. Add 1/2 tsp salt, 1/2 tsp pepper and 1/2 tsp turmeric. Turn heat on very low to roast spices.
2. ⁠Finely chop th onion and add to the spices.
3. ⁠Chop your fresh cauliflower into small florets.
3. ⁠Drop the cauliflower into the spices and coat as much of the cauliflower as possible with the spices.
4. ⁠Drain the chickpeas and rinse in cold water, then add them into the pan.
5. ⁠Open the tin of coconut milk and scoop out everything into the pan.
6. ⁠Stir everything, then leave to cook on a low heat, stirring occasionally to stop from sticking.
7. ⁠When the cauliflower is nearly cooked, add the spinach and heat until it’s wilted.
8. ⁠Serve on its own, or with bread/rice/naan bread to go further.