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Le Chaudron recipe
Curry de chou-fleur épicé
Spiced cauliflower curry
⏱ 40 minServes 4Easy260 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1cauliflower florets
200 g (7 oz)cooked chickpeas
400 ml (1⅔ cups)coconut milk
2 tbspcurry paste
1onion, sliced
2tomatoes, chopped
1piece of ginger (3 cm / 1 in), grated
- 1 cauliflower florets
- 200 g (7 oz) cooked chickpeas
- 400 ml (1⅔ cups) coconut milk
- 2 tbsp curry paste
- 1 onion, sliced
- 2 tomatoes, chopped
- 1 piece of ginger (3 cm / 1 in), grated
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the onion and ginger in oil for 5 minutes.
- Add the curry paste and stir for 2 minutes.
- Add the cauliflower, tomatoes and coconut milk and bring to a simmer.
- Cover and simmer for 15 minutes.
- Add the chickpeas and cook 5 minutes more.
- Adjust the seasoning and serve with brown rice and cilantro.
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