Pinda Curry met Bloemkool & Kikkererwten

Peanut Curry with Cauliflower and Chickpeas

ingredients

4 persons

1 medium cauliflower, cut into florets
2 medium onions, finely chopped
4 cloves garlic, minced
720 g cooked chickpeas (drained)
400 ml coconut milk
4 tablespoons peanut butter
200 ml vegetable stock
1 lime
Olive oil
4 teaspoons The Spice Club cardamom
2 teaspoons The Spice Club cumin
2 teaspoons The Spice Club ginger
2 teaspoons The Spice Club coriander
1 teaspoon The Spice Club turmeric
Rice or naan bread (to serve)

preparation

Heat a dash of olive oil in a large pan over medium heat. If you are serving rice or naan bread, start preparation as indicated on the package.
Add the chopped onion and garlic to the pan and fry until soft and lightly browned (about 3-5 minutes).
Add the cauliflower florets and fry until they start to turn light brown (about 5 minutes).
Add the spices (cardamom, cumin, ginger, coriander, turmeric) to the pan and stir well to release the aromas.
Add the cooked chickpeas and mix everything well.
Pour the coconut milk and vegetable stock into the pan and add the peanut butter. Stir well until everything is well mixed.
Bring the mixture to the boil and simmer gently until the cauliflower is tender and the sauce has thickened slightly (about 15-20 minutes).
Squeeze the juice of the lime and stir it into the curry.
Season with salt and pepper if necessary.
Serve the creamy cauliflower and chickpea curry warm, possibly with rice or naan bread.

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