This vegan and gluten-free one-pot cauliflower, millet, and chickpea curry is stick-to-your ribs good. Perfect for those winter months! The fresh garlic and ginger, chili, coconut milk, and spices — like curry powder and garam masala paste give the whole thing a ton of pure delicious flavor. And here’s a little secret — there’s grated apple in this cauliflower and chickpea curry to give it an extra layer of flavor. Something you won’t even recognise!
Back to the basics. Cooking without a kitchen.
One-pot dishes are about all we are doing these days. Only because we just moved into a new apartment without a kitchen. Actually there was a kitchen, a long time student’s kitchen in serious need of love and beyond repair, so it had to go. So here’s what our kitchen currently looks like. Well at least we have two fridges. What more could a salad lover need? Okay, something to cook my morning coffee. So we have a little corner set up for a make-shift kitchen — equipped with my Kitchenaid blender, a toaster and an electric hotplate (a lifesaver!). So these days are full of smoothies, overnight oats, toast and one-pot wonders! All great stuff, but I am looking forward to the arrival of my new kitchen. Only a matter of days now.
A one-pot cauliflower and chickpea curry makes cooking a breeze.
This has to be one of the easiest dishes ever. It’s really all about adding everything to a pot and letting the ingredients do their magic. The result… a seriously delicious dinner. We of course love to eat curry in our house. Thai, Indian, even Caribbean style. It is such a wonderfully healthy form of comfort food. One that can easily be made in one pot, by simply cooking your favorite grain (or pseudograin) in the pot along with the sauce. Or skip the grain all together and just add some filling plant protein with lentils, beans, or in this case, chickpeas (garbanzo beans). It’s great way to create a delicious vegetarian or vegan meal that our gluten-free friends can also enjoy. The perfect warm and satisfying dinner.
2 tablespoons extra-virgin olive oil
1 tablespoon grated ginger
4 green onions, sliced thinly
2 cloves garlic, minced
1 fresh red chili, sliced thinly
1 1/2 tablespoons garam masala paste (I like cosmoveda, found in organic food stores)
1 tablespoon curry powder
1 teaspoon fresh grated turmeric
2 medium apples (choose a tart variety), grated (about 300 g)
1 cup millet (200 g) (*see note)
1 tablespoon freshly squeezed lemon juice
2 1/2 cups water (750 ml)
1 small cauliflower, cut into florets
1 x 400 g can coconut milk
1 x 400 g can organic chickpeas, rinsed and drained
1 small bunch fresh cilantro, to garnish
1. Heat the oil in large deep saucepan. Cook the ginger, green onion, garlic, chili, garam masala, curry powder, turmeric until fragrant; about 1 minute. Add the apple, millet, lemon juice, and water. Bring to a simmer and cook uncovered for 5 minutes, stirring occasionally.
2. Add the cauliflower and coconut milk and cook over medium heat, uncovered for 15 minutes. Add the chickpeas and cook until heated through and the cauliflower is just tender.
3. Transfer to serving bowls and garnish with cilantro. Enjoy!
*NOTES: I used a full cup (200 g) of millet as I wanted a dinner that was substantial enough to fill you up. This also means I had less sauce. Feel free to reduce the amount to 1/2 cup (100 g) if you want a saucier curry.
The millet can also be left out and the curry served over whole grain rice if preferred.