Possibly the easiest recipe ever! This a really nutritious, affordable, dairy free curry which can be prepared ahead. It is even more delicious the next day, gently reheated. Works very well in a slow cooker, but could be easily cooked in a low oven or simmered on the stove top.
If you want to introduce chicken to this curry, reduce the cauliflower to 1/2 head.
- 2 cans of coconut milk
- 2 heaped teaspoons curry powder
- 1 can chickpeas, drained and rinsed
- 1 whole cauliflower head, leaves removed and sectioned into large florets
- 1 kumara (sweet potato), peeled and cut into thick chunks
- 1 (very) large or 2 medium onions, peeled, halves and sliced into quarters and quartered again
- 1 large knob of fresh ginger, peeled and finely grated (1 – 2 tablespoons in volume)
- 2 large garlic cloves, peeled and minced (1 heaped tablespoon in volume)
- 2 teaspoons of salt, pepper to taste
- 2 tablespoons of plain flour
- 2 cups of vegetable (or chicken if you prefer) stock (volume is dependent on being enough to cover)
- Put the flour and curry powder in a medium sized bowl.
- Pour some of the coconut milk into the flour / curry mixture and stir to form a paste. Add the rest of the coconut milk, whisking. Doing it this way prevents you getting lumps.
- Put all the remaining ingredients into a slow cooker, or a heavy casserole and pour over the coconut mixture. If the liquid does not cover the ingredients add up to 2 cups of vegetable or chicken stock.
- Stir and cook on low for 7 – 8 hours, if you need to speed it up, cook on a medium temperature (150 – 160) for 4 hours.
Serve with couscous or rice and coriander for garnish.
Photo credit: https://www.shutterstock.com/g/Sia-James