on Aug 09, 2018, Updated Aug 25, 2020 This cauliflower chickpea coconut curry is very easy to make, and yet is packed with flavor. The beauty of this recipe is that even though it uses just a handful of ingredients, it is still incredibly delicious. I first saw this recipe on my sweet blogger friend Asha from Food Fashion Party called Masala and Meatballs and I knew I had to give it a try. Even though this recipe does not mention, I have added curry powder as a special ingredient to tweak the taste more to our liking. I know curry powder isn’t a commonly used ingredient in Indian cooking, but I picked some recently because I was curious and I have using it for everything ever since! I use it in scrambled eggs, and to spice hummus and recently in this cauliflower chickpea coconut curry. And I love how it adds that ‘Indian’ taste to any dish which I personally love!
Richa’s top tips to make the best cauliflower chickpea coconut curry
A simple way to make this curry a lot more wholesome is to add a protein of your choice. You can experiment with paneer, tofu, chicken or even shrimp. Depending on what you add to the curry, make sure to adjust the cooking time as well. For example, potatoes need to be simmered for at least 15-20 minutes to cook them properly. Chicken (cut into small pieces), will also take 20 minutes to cook, but if you are using shrimp to make a coconut shrimp curry, cook them for 7-8 minutes.
No matter what you add to add it, you simply can’t go wrong with this quick and easy coconut curry. It’s punchy, full of flavour and you will literally need 30 minutes to prep and cook. I usually serve this cauliflower chickpea coconut curry with some steamed rice, garden salad and papad. But it tastes really great with naan, rotis and even parathas.
More Recipes with Coconut
Coconut Rice Stir FryGoan Prawn Curry with CoconutKerala Mutton Stew (Ishtu) with CoconutInstant Pot Thai Chicken CurrySpicy Thai Curry Pumpkin Noodle SoupStovetop Coconut Caramel Custard
