Pinda Curry met Bloemkool & Kikkererwten

Peanut curry with cauliflower and chickpeas

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ingredients

4 Persons

1 medium cauliflower, cut into florets
2 medium onions, finely chopped
4 cloves garlic, finely chopped
720 g cooked chickpeas (drained)
400 ml coconut milk
4 tablespoons peanut butter
200 ml vegetable stock
1 lime
Olive oil
4 tbsp the spice club curry
Rice or naan bread (to serve with it)

preparation

Heat a dash of olive oil in a large pan over medium heat. If serving rice or naan bread, start preparation as directed on the package.
Add the chopped onion and garlic to the pan and cook until soft and lightly browned (about 3-5 minutes).
Add the cauliflower florets and cook until they start to brown (about 5 minutes).
Add the spice club curry 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 cooked and the sauce has thickened slightly (about 15-20 minutes).
Squeeze the juice from 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.

Information about salt

At The Spice Club we don't add salt to our products because we want to offer 100% pure ingredients, free from cheap fillers like salt and sugar.

If you want to add salt to dishes, you can of course. With our mixes, you at least have control over your salt intake, depending on your taste and health preferences.

More information