Cauliflower, Chickpea & Peanut Curry

4.6
3
Notes
35 mins cook
Packed with all the good stuff, this vegetarian curry is a batch cooking base that just keeps on giving.
Jodie Nixon

Jodie Nixon

Batch Recipe Cauliflower Chickpea Peanut Curry
Charred Cauliflower Curry Noodles with Leftover Roast Chicken

Got leftovers?

Find more serving ideas here
Serves
6
Cardamom Pod
Cauliflower
Ground Cumin
Onion
Garlic Clove
Ginger
Ground Coriander
Ground Turmeric
Drained Cooked Chickpeas
Coconut Milk
Peanut Butter
Vegetable Stock
Lime
Olive Oil
Salt
Black Pepper
TO SERVE:
Cooked Rice

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    Charred Cauliflower Curry Noodles with Leftover Roast Chicken

    Got leftovers?

    Find more serving ideas here

    Did you like this recipe?

    Leave a note

    Notes
    (3)

    N
    Nick A.
    15 days ago
    Love Mob recipes, but this one was so-so. Not bad at all, but found it a touch lacking on flavour.
    M
    Melissa W.
    3 months ago
    I am really enjoying using the batch recipe, but it took a lot longer than the recipe says to cook the cauliflower in the oven - like x2 and even then, not charred at that temperature
    G
    Gillian W.
    4 months ago
    I’ve made this curry loads of time, it’s delicious. I always add the cauliflower leaves to the tin to roast alongside the florets. I also add the aquafaba from the chickpeas, meaning minimal waste. It freezes well too.

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