/gheeː peaː teaː/
Servings: 4 | 40 minutes | 550 kcal
The concept of curry has its roots in Indian cuisine, where it originally referred to a sauce or gravy served with rice. When the British colonized India, they fell in love with these spicy dishes and brought them back to the UK. This recipe, however, is inspired by the Thai curry tradition, which features coconut milk and a variety of aromatic herbs and spices.
On a trip to Thailand, I was fascinated by the incredible harmony of flavors in their traditional curries. This recipe is my take on a Thai classic, modified for vegan diets and focused on nutrient-rich ingredients.
Ingredients
- 1 pieces Cauliflower
- 400 grams Chickpeas
- 400 ml Coconut milk
- 2 cups Jasmine rice
- 1 pieces Onion
- 2 pieces Garlic cloves
- 2 teaspoons Curry powder
- 1 teaspoons Turmeric powder
- 1 teaspoons Salt
- 1 cups Fresh coriander
Instructions
- Start by washing the cauliflower and chopping it into florets. Drain and rinse the chickpeas, set them aside.
- Cook the jasmine rice according to the package instructions.
- Meanwhile, heat a large pan over medium heat. Add chopped onions and minced garlic, cook until onions are transparent.
- Add the curry powder and turmeric to the pan, stirring well to coat the onions and garlic in the spices.
- Add the cauliflower florets and chickpeas to the pan, stirring well to combine with the spices.
- Pour in the coconut milk and bring the mixture to a simmer. Cover and cook for about 20 minutes, until the cauliflower is tender.
- Taste and add salt if needed. Serve the curry over the cooked jasmine rice, garnished with fresh coriander.