Cauliflower, Chickpea & Peanut Curry
Packed with all the good stuff, this vegetarian curry is a batch cooking base that just keeps on giving.
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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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Notes (4)
J
Jules J.
2 days ago
ain't nothing charring in a 180° oven in just 15 minutes....took easily twice that long
but the result was worth it. really tasty - perked it up with a dollop of mango chutney and a sprinkle of crushed salted peanuts to serve.
made plenty and it reheated very well.
N
Nick A.
3 months 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.
5 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.
6 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.