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Rick Stein’s Cauliflower, Chickpea and Coconut Curry

(21)

Rick Stein’s Cauliflower, Chickpea and Coconut Curry

Rick Stein
by Rick Stein from Rick Stein’s Simple Suppers
Rick Stein's creamy, lightly spiced and subtly sweet cauliflower and chickpea curry will be on the table in well under 30 minutes and also happens to be vegan. Serve with fluffy rice and naan for the perfect meat-free Monday feast.
Vegetarian Vegan Dairy-Free Quick
Serves 4
Easy
cornerstone-card image for Curry

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Rick Stein’s Simple Suppers

Rick Stein

Rick Stein's Simple Suppers

Rick Stein’s Simple Suppers

Rick Stein Cauliflower CUrry

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Introduction from Rick Stein

This is a dish that Portia Spooner, who works with me on recipes, came up with – living in Totnes, in Devon, she has a lot of vegetarian friends. You may have noticed that Totnes is twinned with Narnia! It’s a sort of korma, using coconut milk instead of yoghurt, but like that wonderfully comforting dish from northern India this is very lightly spiced and ever so slightly sweet.

Ingredients

1 onion, sliced
3 garlic cloves, chopped
15g root ginger, peeled and grated
2 tbsp garam masala
1 tsp ground cumin
1 tsp ground turmeric
¼–½ tsp hot chilli powder
2 x 400g tins of coconut milk
1 heaped tsp sugar
400g tin of chickpeas, drained
1 cauliflower (about 650g) cut into small florets, tender leaves roughly chopped
2 tbsp ground almonds
200g spinach, washed and well drained
squeeze of lemon juice (optional)
salt
To serve:
naan
fresh coriander

Method

Heat the oil in a large pan and fry the onion, garlic and ginger until light golden brown and softened. Add the spices and fry for a minute, then add the coconut milk, sugar and chickpeas. Season with salt and simmer for 2–3 minutes.

Add the cauliflower and continue to simmer for a further 7–10 minutes until just tender. Stir in the ground almonds and spinach and cook for about 2 minutes until the spinach has wilted.

Add a squeeze of lemon juice, if using, and serve with naan and fresh coriander.

Reviews

4.1 out of 5 stars

21 Ratings

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23 Comments

    default user avatar Estelle

    1 tin coconut milk is sufficient.
    Quick, easy and tasty. Also add chunks sweet potato and a bit of cinnamon.

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    default user avatar Rachel

    I made this with coconut cream and didn’t have spinach so used curly kale from the garden and served it with homemade spelt flatbread and egg fried pearl barley result fantastic x

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    default user avatar Mairi

    I absolutely loved this. Cooking the cauliflower briefly gave it a delicious healthy tender bite. I didn’t have garam masala in so just created my own wee aromatic spicy mix and threw in a cinnamon stick along with star anise. Using coconut oil also gave it more coconutty depth. I love anything Rick Stein !

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    default user avatar Su

    Not very flavoursome- too much coconut cream. Disappointing

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    default user avatar Liane Hurst

    Absolutely delicious, it did take a tad longer for my cauliflower to cook but it was worth the wait!

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    default user avatar Viv Ward

    Very delicious! I used frozen spinach and finely chopped blanched almonds since I didn’t have any fresh/ground. It was perfect. Another reviewer said it was lacking, and I wondered if they’d used low fat coconut milk? I didn’t. I also used plenty of ginger and chilli, becasue we like hotter curries.

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    default user avatar Kerry

    I made this curry with my daughter, we both love veggie Curry’s so wanted to try this one. It was not disappointing! Delicious and we are definitely making this again, yum 😋

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    default user avatar Andrew

    Sorry it was quite disappointing. Despite using fresh herbs it seemed to lack any real punch or flavour. Not sure what’s wrong with this recipe.

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    default user avatar freda

    bitter and not received well!!

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    default user avatar Morag

    Insipid and flabby for my taste. Surprised Rick Stein lends his name to it

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    default user avatar JessieJ

    Delicious.. however I added a little more spice to mine. Lemon juice required I’d say. I never weigh my veg but 2 cans of coconut milk was fine with a good size cauliflower & plenty of spinach. Fed 5 with rice.

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    default user avatar Crafty Matelot

    Excellent curry – this is my ‘go-to’ vegetable curry as an accompaniment to another curry. I suspect there may be a misprint in the recipe – methinks 2tsp Garam Masala, not 2 tbsp? 2 tsp gives a warm, flavoursome curry.

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    default user avatar Veggie Rascal

    Way too much coconut milk, so it was really watery. Califlower also needed longer to cook than said. Lacked flavour.

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    default user avatar Kate Surey

    Excellent. I added baked beans also. Really yummy.

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    default user avatar Karen Richard

    Love it. Such a joy after long day at work to have rapid chop to table.

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    default user avatar Wendy

    Super simple, and delicious. Cauliflower took a little longer to soften. This dish was definitely a winner in my household.

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    default user avatar Gail

    I’m looking at making this curry soon but notice you add TWO 400g cans of coconut milk. Is that correct only that’s a lot of coconut milk. Also 2 TBSP garam masala is a lot too? Should that be 2 TSP ? Thank you in advance.

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    default user avatar The Happy Foodie Team

    Hi Gail,

    Thanks for your query. We can confirm the quantities here are correct in both cases.

    Happy Cooking!
    The Happy Foodie Team

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    default user avatar Jan

    Beyond delicious. Creamy and coconutyand nottoo spicy

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    default user avatar Ann

    Delicious – very filling, nutritious and substantial vegan alternative to meat-based korma. It’s been added to our vegetarian rotation.

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    default user avatar Diana H

    Quick, easy and delicious!
    It’s going to be a great mid-week go to from now on, as my husband who doesn’t “do vegetarian” absolutely loved it!

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    default user avatar Rachel crockett

    OK… so when you say 2 tbsp garam masala ? Is that ground garam masala or a curry paste 🤔

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    default user avatar The Happy Foodie Team

    Hi Rachel,
    It’s ground garam masala.
    Happy cooking!

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Tags
Dairy-FreeVeganVegetarianCauliflowerChickpeaCurryAutumnWinterDinnerEasyQuick
Ingredients

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From the book: Rick Stein’s Simple Suppers

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Rick Stein's Simple Suppers

Rick Stein’s Simple Suppers

Rick Stein Cauliflower CUrry
Buy Book
Amazon
Waterstones
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