Super easy and quick spicy cauliflower and chick peas curry you can whip up in about 20 minutes. Serves four people.
The main thing:
Made by Véronique
Published at 2015-11-14, this recipe is for 4 people and takes 25 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-06-2021
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Clean and dice 1/2 of medium-sized celeriac. Drain liquid from the can of chickpeas and prepare 250 ml of chicken stock.
Rinse and cut the head of cauliflower into bite-sized chunks. Meanwhile, fill the medium-sized pan with water and let come to a boil. Cook rice according to package instructions.
Place the large skillet on medium-high heat and add in vegetable or sunflower oil and when that's hot add in the diced celeriac. Sauté for 4-5 minutes, then add in 250 ml of chicken stock.
When the stock has evaporated almost completely, add in the heads of cauliflower and coconut milk. Grate over lemon zest (peel of the lemon) and squeeze in the juice of 1/2 a lemon.
Stir in curry paste to your liking - we used about 2,5 tablespoons - and lastly, mix in the chickpeas. Cook some more until everything is hot and serve with plain white rice, enjoy!