Lemongrass Cauliflower & Chickpea Curry

by noshnosh (follow)
Easy (2874)      Dinner (2274)      Healthy (1888)      Lunch (1798)      Family (1525)      Vegetarian (1517)      Quick (1387)      Simple (966)      Vegan (744)      Kids (743)     
Filling, nourishing, and a great creamy/ spicy flavour.

With the health benefits it packs in the form of turmeric, chilli, ginger, and onion; there is really nothing not to like about this wholesome veggie curry.

Works wonders served a top a bed of steamed brown rice, cracked black pepper, and a sprinkle of chilli flakes.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Makes: 4 servings

2 tbsp vegetable oil
1/2 head cauliflower, cut into florets
1 onion, thinly sliced
1 tsp turmeric, ground
1 1/2 tsp cumin, ground
2 tsp chilli flakes
2 tsp ginger, grated
2 tbsp lemongrass, finely chopped
400ml can light coconut milk
1 zucchini, quartered, sliced
2 x 400g can chickpeas, rinsed
pepper, to serve
steamed rice / warmed naan bread, to serve

Heat the oil in a large saucepan, and once warm, saute the cauliflower and onion until lightly browned.

Stir through the turmeric, cumin, chilli, ginger, and lemongrass, and toss well to coat the cauliflower and onion.

Pour over the coconut milk and 1/2 cup water, and bring to the boil.

Add the zucchini and chickpeas and season well with the black pepper. Cover and simmer for about 15 minutes, or until the vegetables are tender.

Serve warm with either steamed brown rice or warmed naan bread, and a sprinkle of chilli flakes for spice. Enjoy immediately!

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