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Coconut cauliflower curry with broccoli, chickpeas, and zucchini in a white bowl on a woven placemat.

Coconut Cauliflower Curry

This wholesome curry is packed with veggies and chickpeas and cooked in coconut milk, making it both vegan and gluten free. Not keen on vegan – add your chicken as desired. There are many reasons why I use coconut milk, one being that it’s deliciously creamy and the other being because of it’s super health benefits. Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 and B6. They are a valued source of the minerals iron, selenium, sodium, calcium, magnesium and phosphorous.
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Ingredients Method

Ingredients
  

  • 1 tbsp coconut oil
  • 1 tin coconut milk
  • 1 clove garlic, finely chopped
  • ½ head cauliflower, roughly chopped
  • ½ head broccoli, roughly chopped
  • 1 tin 400g chickpeas, drained
  • 4 baby marrows, cubed
  • 2 tbsp curry powder
  • ½ tsp ground cumin
  • ½ tsp ground corriander
  • ½ tsp ground ginger
  • Salt and pepper to taste

Method
 

  1. Method
    Steam cauliflower and broccoli for 5 minutes and set aside.Heat coconut oil in a large pot and add the curry spices.Fry for 1 minute before adding garlic and baby marrows.Fry until baby marrows start to soften and then add the coconut milk.Tip in the broccoli and cauliflower and stir to combine all ingredients.Let this simmer on a low heat for 5 minutes before serving.
    Goes well as a dish on it’s own, or with brown rice or quinoa.
    Gluten Free | Sugar free | Vegan | Vegetarian 
    Credit to: The Wellness Initiative
    One of The Oak Tree FHC Suppliers.