As soon as the weather turns I could basically live off of this curry. It takes me no time to whip up, it is so deeply nourishing and my children absolutely love it. I have been making a rotation of curry-based meals for the last 15 years, and while i am certainly no master this is a family favourite and never fails me. You can easily exchange cauliflower for what you have on hand (like potato, zucchini or pumpkin), and chickpeas could be substituted for you preferred bean. This is your go-to meal when time is running out and you need dinner on the table in under 30 minutes, without fail!
Creating a healthy meal can be so overcomplicated in this day and age. We easily get confused about what we actually NEED to create a wholesome meal, and become overwhelmed wth the ever growing list of health must-haves. Most of them are simply fads that will come and go as the the sun rises and falls, and when we realise that health is just about consistently getting back to basics, it becomes a whole lot easier. A foundational meal of well cooked, made-with-love, simple whole foods is the backbone of a nourishing diet. It doesn’t need to be more complicated that that, and for me, it’s not. This meal is one of example of how I like to nourish my family, and I hope you can do the same wit hit, too.
2 Tbsp sesame oil
1 brown onion, thinly wedged
1/2 cauliflower, cut into florets
1 can chickpeas, drained
1 x 400mL can coconut milk
1 cup vegan stock
2 tsp turmeric powder
2 tsp cumin seeds
4 cloves garlic, minced
2 cm piece ginger, skin removed and grated
2 Tbsp tomato paste
1 Tbsp curry paste
1. Heat oil in a large saucepan. Add onion and a pinch of salt and sauté for 2 mins. Add garlic and sauté a further 30 seconds.
2. Add cauliflower, chickpeas and spices and sauté a for a few mins, stirring throughout.
3. Add coconut milk and stock and bring the boil. Simmer, covered, for 10-15 mins or until cauliflower is tender.
Serve immediately on hot rice, with chopped coriander, coconut yoghurt and mango chutney!