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Cauliflower Curry with Chickpeas and Potatoes

Discover our original and delicious recipe for cauliflower curry with chickpeas and potatoes! A delicious vegetarian dish flavored with spices and coconut milk, which will please all your guests.

Vegetarian Vegan Public
Course: Main course
Preparation time: 30 minutes
Cooking time: 40 minutes
Energy: 273 kcal / serving

Instructions

  • 1.   Start this vegetable curry recipe by cutting the cauliflower florets. Wash them in vinegar water. Wash, peel, and dice the potatoes.
  • 2.   Peel, remove the germ, and chop the garlic cloves. Chop the bulb of the spring onion and its stem.
  • 3.   Heat the oil in a sauté pan. Sauté the garlic for 2 minutes, then add the drained chickpeas and cashews. Continue cooking for 2 minutes.
  • 4.   Add the potato cubes, cauliflower florets, onion and its stem, coconut milk, vegetable broth, lemon juice, curry, turmeric, salt, and pepper. Let simmer covered for 25 minutes, stirring regularly to cook the vegetables evenly.
  • 5.   Separate the coriander leaves, wash and dry the spinach sprouts, add everything to the sauté pan, mix, adjust the seasoning, and continue cooking uncovered for 10 minutes.

Ingredients for servings

  • 1 cauliflower
  • 300 g of chickpeas (canned, drained weight)
  • 400 g of firm-fleshed potato
  • 200 g of spinach sprout
  • 1 teaspoon of ground coriander
  • 1 green onion
  • 2 garlic cloves
  • 1 lime
  • 1 tablespoon of cashew nut
  • 20 cl of coconut milk
  • 30 cl of vegetable broth
  • 2 tablespoon of vegetable oil
  • 1 tablespoon of curry powder
  • 2 pinch of turmeric powder

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    273 kcal
    14 %
  • Fat
    13,35 g
    19 %
  • of which saturated
    6,75 g
    34 %
  • Carbohydrates
    23,65 g
    9 %
  • of which sugar
    ?
    ?
  • Protein
    9,07 g
    18 %
  • Fibers
    9,42 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.