Name: Cauliflower, snow pea, spinach and chickpea curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 3 tablespoon vegetable oil; 1/2 head of cauliflower, cut into bite-sized florets; 1 brown onion, sliced; 1 1/2 tablespoon freshly grated ginger; 2 clove garlic, minced; 1 tablespoon mustard seeds; 1 teaspoon turmeric; 1/2 teaspoon ground cumin; 1 1/2 teaspoon ground coriander; 400 millilitre coconut milk; 1 1/2 cup vegetable stock; 300 gram snow peas, de-stringed; 160 gram baby spinach leaves; 400 gram can chickpeas, drained and rinsed; sea salt and ground white pepper; handful coriander leaves, chopped roughly; basmati rice, boiled, to serve

Cauliflower, snow pea, spinach and chickpea curry

Warm, creamy and wonderfully fragrant, this vegetarian curry made with cauliflower, snow peas, spinach and chickpeas is easy to make and packed full of flavour.

Serves 4

Prep

10M

Cook

25M

Total

35M

Ingredients

3 tablespoon vegetable oil

1/2 head of cauliflower, cut into bite-sized florets

1 brown onion, sliced

1 1/2 tablespoon freshly grated ginger

2 clove garlic, minced

1 tablespoon mustard seeds

1 teaspoon turmeric

1/2 teaspoon ground cumin

1 1/2 teaspoon ground coriander

400 millilitre coconut milk

1 1/2 cup vegetable stock

300 gram snow peas, de-stringed

160 gram baby spinach leaves

400 gram can chickpeas, drained and rinsed

sea salt and ground white pepper

handful coriander leaves, chopped roughly

basmati rice, boiled, to serve

Method

1.Heat half of the oil in large saucepan over medium-high heat. Add cauliflower and onion. Cook 8 minutes. Transfer vegetables to bowl. Reduce heat to low.

2.Add ginger, garlic and spices to saucepan. Cook 2-3 minutes, or until spices are fragrant. Add coconut milk and vegetable stock; stir to combine. Return cauliflower and onions to saucepan.

3.Increase heat to medium-high; bring curry to boil. Simmer 10 minutes. Add snow peas. Cook 2 minutes. Stir through spinach and chickpeas, until warmed through.

4.Season curry with salt and pepper. Stir through most of the coriander leaves. Garnish curry with extra coriander.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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