Chickpea, Kale & Cauliflower Curry

 
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Chickpea, kale and cauliflower curry family recipe
  • Under 10 minutes to prepare
  • 10-30 minutes to cook
  • 2 adults and a baby
  • Can be frozen
  • How to make

1 onion
3 cloves garlic
6 florets of cauliflower
3 stems of curly kale
1 tbsp olive or coconut oil
2 tsp mild curry powder
1 tsp garam masala
200g chickpeas ( ½ a 400g can)
200ml vegetable stock (ideally homemade with no added salt, or a low salt alternative)
200ml full fat coconut milk
Cooked brown rice to serve (optional)

Step 1

Peel and finely chop the onion, crush the garlic, chop the cauliflower into bite sized pieces and finely shred the kale

Step 2

Sauté the onion on a medium to low heat in a casserole dish until soft. Add crushed garlic and spices for another minute until the aroma releases

Step 3

Rinse and drain the chickpeas then add to the pan. Add the cauliflower then pour over 200ml hot stock and 200ml coconut milk. Cook for 20 minutes with a lid until the cauliflower is tender

Step 4

Remove the lid and allow the sauce to reduce and thicken for about 5 minutes. Add the finely shredded kale to the pot for a final 5 minutes until soft

Step 5

Chickpeas and cauliflower can be mashed up with the back of a fork for little ones and the kale can be cut into tiny pieces with scissors. This can also be blended for younger babies

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Serving suggestion

Serve with rice to make a meal for the whole family to enjoy.

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