Chickpea Curry with Cauliflower Rice

This recipe for a quick and delicious chickpea curry makes for a nutritious weeknight meal that takes less than 15 minuets of hands on time and happens to be vegan.

Served with healthy and diet-friendly cauliflower rice, this dish is 100% guilt-free and will load you up with tons of positive nutrients.

It works great for a crowd, but it tastes even better on the next day, so you can easily make it ahead of time and enjoy over a couple of days.

🍛 Chickpea curry

1 x 400g jar of cooked chickpeas
2 x 400g tin of full-fat coconut milk
3 large leeks, well rinsed
1 large sweet potato ~400g
5 cloves of garlic
1 thumb-sized piece of ginger root
1-2 chilies of your preference (optional)
1 tablespoon of ground cumin
1 tablespoons of curry powder
1 tablespoon of turmeric
2 tablespoons of tomato puree
2 tablespoons of peanut butter
1 teaspoon of salt
2-3 tablespoons of olive oil
handful of parsley leaves
salt & pepper for seasoning
50g hazelnuts for finishing

For the cauliflower rice:

500g of cauliflower florets
2-3 tablespoons of ghee/sunflower/vegetable oil
50g of dried cranberries
salt & pepper for seasoning


📋 Directions

1. Cut your leeks lengthways and wash thoroughly under cold running water to remove any residual dirt between the layers and chop roughly.
2. Add your leeks to a large, pre-heated, pot over low-medium heat, with two tablespoons of olive oil. Season with salt and cook for 10 minuets or until soft and lightly caramelized.
3. In the meantime, peel and dice your sweet potato into 1 inch / 3 cm cubes. Mince or grate your garlic and ginger and lastly slice your chili, if using.
4. When your leeks have turned golden brown, add in your garlic, ginger, chili, cumin, curry and turmeric and stir over medium heat for a 1-2 minutes.
5. To stop the toasting process, add in your tins of coconut milk and scrape off any goodness off the bottom of your pot.
6. Next, add in your drained chickpeas, sweet potato, tomato puree and peanut butter, bring to a gentle simmer and cook for 20-30 minutes, until the curry has thickened and the sweet potatoes have softened.
7. In the meantime, remove your cauliflower buds and pulse them in a food processor to a crumbly consistency with a teaspoon of salt and a few cracks of pepper.
8. Heat up a large frying pan over high heat add 2-3 tablespoons of ghee or a high smoke point oil and let the oil come up to temp, before adding in your cauliflower rice.
9. Coat your rice in the olive oil and let it toast, without stirring to achieve a golden hue on the bottom. Add your chopped, dried cranberries.
10. Serve your curry over your cauliflower rice and finish with some crushed, toasted hazelnuts and fresh chopped parsley and fresh chopped parsley.