Creamy Coconut Roast Cauliflower & Chickpea Curry

Now it will come as no secret even if you are new here, but I love a good curry, and when I say love, I mean… I absolutely adore it. They are one of my favourite dishes to not only make, but also to order when I have the pleasure of eating out.

There is just something so magical about how the process in which the spices are able to stand alone yet become perfectly harmonious with each other and all the additional ingredients on the plate. The techniques that are passed through generations and are personalised to each community really makes my heart sing.

It’s what got me excited about food as a young girl, and it’s what keeps me excited now. Some curries can be quite complicated, from grinding and burning spices to layering their individual flavours, but this one is super simple. I’ve stripped it back to create something that you can quickly whip up, but also tastes like it took hours in the kitchen of blood, sweat, spice and tears.

I’ve combined creamy coconut with a nutty roasted cauliflower and tasty fibre-packed grainy textured chickpeas for the ultimate feel-good-dish.

I absolutely love the spice mix here, that includes fragrant cardamom, warming cinnamon and fennel seeds, which can be somewhat reminiscent of a typical korma base, which is what inspired this dish – just with an added little pinch or two of spice. But that is just my personal preference. The best thing about curries are they can be tailored to your spice levels of tolerance.

A lot of people are turned off curries thinking they are going to be too spicy or overpowering for them, but there are some incredible and award-winning mild dishes out there – and the best part about making it yourself, means you are in control of what goes in. So, you can create the perfect balance every time!

But I am going to let you in to a little secret on how you can make every curry beautifully creamy and that is of course – coconut milk. Probably not a well-kept secret, because let’s face it, it makes everything just a little bit creamier and a whole lot better!

I love serving this creamy curry with my gram flour crepes, which just adds another level of plant-based protein and becomes the perfect vehicle to scoop up all those delicious and fragrant juices and then top it with fresh fragrant coriander leaves that have been torn and bruised to release all its wonderful aromas. 

This dish, like I mentioned, is super simple. You can make it all in one pan – minus the roasting of the cauliflower, which we will get on to in a minute. Which means you can spend more time relaxing and enjoying yourself without having to worry about the mess in the kitchen.

By roasting the cauliflower you are able to extract out a more intense, richer and tastier flavour resulting in a super nutty base and charred crisped florets that bring a little balance of bitterness away from the sometimes overwhelmingly creamy profile coconut milk can add.

I always make sure to make extra portions when creating this recipe because the flavours are even better the next day once they have had a chance to develop and infuse all the wonderful components, plus it freezes and keeps really well making it the perfect meal-prepping dish.

Just portion out and freeze in jars or individual portions and thaw overnight in the fridge – it can be kept in the freezer for a few weeks. 

It’s also super adaptable meaning you can use up any leftover veggies in the fridge or swap out for your favourite ingredients. 

  • If you can’t find gram flour, buckwheat works just as well.
  • You can use broccoli in replacement of your cauliflower or a combination of the two.
  • Use rocket or any other wilting baby leaf to fold through the flatbreads for an added veggie boost.
  • Add a swirl of coconut yoghurt or a drizzle of tahini dressing for extra creaminess and luxury. 
  • Swap the chickpeas for butterbeans, or another bean variant of your choice.

If you like this recipe, why not give one of my other curry recipes a try? 

My Charred Hispi Cabbage with Tomato, Pea and Coconut Curryis quite unlike anything you will have every tried before, I guarantee it.

This Roasted Aloo Gobi Currypacks a pure punch of curry comfort created using roasted cauliflower and potato.

And if those two don’t tickle your curry fancy, check out this blog postthat features my top five vegan curries for even more curry-inspo.

I really hope you love this delicious curry as much as I do; make sure to post and tag with @rebelrecipes #rebelrecipes if you make this dish so I can see and repost your gorgeous creations!

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  20 minutes preparation time
  1 hr cook time

Ingredients

  • 1 small Cauliflower chopped into small florets
  • 2 tbsp olive oil
  • Pinch sea salt 
To make the curry; 
  • 1 large onion chopped roughly 
  • 2 tbsp olive oil 
  • 1 tsp cumin seeds 
  • 1 tsp ground coriander 
  • 1 tsp Turmeric 
  • 1 tsp garam masla
  • 1/2 tsp cinnamon 
  • 1 tsp ground cardamon 
  • 1 tsp fennel seeds 
  • 1/2 – 1 tsp chilli flakes 
  • 4 garlic cloves sliced 
  • 1 thumb ginger grated  
  • 1 can coconut milk 
  • 1 can chickpeas drained 
  • 2 big handfuls cherry tomatoes sliced 
  • Sea salt 

Toppings; 

  • Coriander 

Serve with;

Directions

To roast the cauliflower ; 
 
  1. Pre heat your oven to 180c 
     
  2. Add the cauliflower to a roasting tray then toss to coat them in olive oil and salt. Roast for aprox 35- 40 minutes until crispy on the outside.
To make the curry; 
 
  1. Add the oil to a large frying pan and heat to a medium heat. Add the cumin seeds until they pop then add in the remaining spices.
  2. Stir for a few seconds then add in the onion. Fry for aprox 8-10 minutes until soft and browning.
     
  3. Add in the garlic and ginger and stir for another few minutes, then add in the coconut milk.
     
  4. Simmer for 5 minutes then add in the roast cauliflower chickpeas, and cherry tomatoes. 
    cook for a further 2-3 minutes until the tomatoes have broken down just a little. 
     
  5. Season well. 
  6. Serve with gram flour flatbreads

Thank you so much for following my blog and cooking my recipes!

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2 Comments

  1. Maureen o'sullivan on September 11, 2020 at 5:59 pm

    Just cooked this and it is deliciously gorgeous.

    • Niki on September 13, 2020 at 5:20 pm

      So happy you like! xxx

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