Creamy Chickpea & Cauliflower Curry
A cosy, creamy one-pan curry with chickpeas and plenty of fresh coriander.
Full recipe coming soon. (Placeholder: Hannah to add ingredients, method and nutrition in the editor.)
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Open on TikTokCreamy Chickpea & Cauliflower Curry
- Serves
- 3
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
Ingredients
Silken tofu sauce
Method
- Slice up the carrot (baton size) and cauliflower (florets), cover in oil and pepper, roast for around 25-30 minutes at 180 degrees until they’re roasted.
- Make the silken tofu sauce by blending everything together.
- When the carrots are ready blend them with 200ml of water.
- Sauté the onion and garlic in a pan, when cooked through add all the seasonings.
- Add the drained chickpeas, the carrot paste and silken tofu sauce and simmer for a few minutes.
- Then finally add the spinach and cauliflower, cook through until the spinach has began to wilt.
- I topped mine with some coriander, cashews and a drizzle of soya cream (optional), and served with rice.
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