Chickpea Cauliflower and Coconut Curry

Hello Everyone, thanks for stopping by my blog.

Today I have a delicious vegetable curry perfect for all the family. I’ve added a little brown sugar for sweetness, even though it isn’t traditional in a curry it really adds to the flavour. I’ve used dried chickpea’s which have been soaked overnight to aid in better digestion and also help with reducing the cooking time. Although the chickpeas were cooked for just over 25 minutes, they still had a bite to them but delicious nonetheless.

Recipe: Chickpea cauliflower and coconut curry (serves 2-3)

Ingredients

1 tsp oil

3 slices of red onion, diced

150g dried chickpeas, soaked overnight

1/3 turmeric

Pinch of salt

½ tsp cumin

1/3 coriander

400ml coconut milk

1 tsp tomato puree

100g cauliflower, chopped

100g broccoli, chopped

1 leaf kale, shredded

½ tsp brown sugar

20g cashew nuts, toasted

1/2 tsp sesame seeds

Serve with rice or flatbread

Method

  • Prepare all of the ingredients above first. Remember to soak the chickpeas overnight so that they are easier to cook and be absorbed in the stomach. Cut a few slices of onion and then dice, wash and chop the vegetables and then lightly toast the cashew nuts and set aside.
  • Heat the oil in a pan and once hot, add the onion cooking for a few minutes. Drain the chickpeas and add to the pan, season the chickpeas with cumin, salt, turmeric and coriander.
  • Stir in the coconut milk and tomato puree then cover with a lid on a medium simmer for 15 minutes.
  • Next stir in the broccoli, cauliflower, kale and sugar, leave on a gentle simmer for 7-10 minutes depending on how soft you want the vegetables to be.
  • Once everything is fully done, sprinkle on the toasted cashew nuts and sesame seeds, then serve and enjoy.

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Seasoned Flatbread

Hello Everyone, I hope your day has been well.

A quick post today featuring chickpea flour which is a fantastic source of protein, flatbread is also the perfect accompaniment for curries, sauces and anything else you can dip them into. Enjoy this lightly seasoned recipe which elevates your average flatbread.

Recipe: Seasoned flatbread (makes 3)

Ingredients

50g plain flour

50g chickpea flour

Pinch of salt

Pinch of garlic powder

Pinch of paprika

1/2 tsp dried herbs

50ml warm water

1/2 tsp oil

Method

  • Place the flours, salt, garlic, paprika and herbs in a bowl and combine.
  • Make a well in the middle and slowly pour the water in mixing with your fingers until it forms a dough. Knead the dough for 5 minutes, it may be slightly stiff because of the chickpea flour.
  • Leave to rest in a bowl covered for at least 30 minutes.
  • Heat a little oil in a pan and divide the dough into 3 equal pieces.
  • Roll out each piece into a circle and cook for 2-3 minutes on each side until it puffs up slightly, repeat until they are all done and wrap in a tea towel to stay warm.

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