Moley
Mild Chickpea & Cauliflower Curry
Publication date: April 22, 2025
A quick, mild and delicious vegan curry including pulses, vegetables, warming spices and seasoned with probiotic miso.
by robot: 40 min
1 person
16 ingredients
Nutrition Facts
Calories
477
kcal
Protein
63
g
Carbohydrate
204
g
Carbohydrate - of which sugars
50
g
Fat
50
g
Fat - of which saturates
28
g
Fibre
52
g
Sodium
1.62
g
How to Cook
-
Turn the hob on to a medium temperature and pour the oil into a medium sized pot
-
Add the onions, season with salt & pepper and cook for a few minutes until softening, stirring occasionally
-
Tip the pumpkin into the pot and stir well to combine
-
Tip the cauliflower, salt, chickpeas, coconut milk and spices and stir well
-
Set the hob to a high temperature and stir a few times while the liquid is coming to the boil. When the liquid boils, turn the hob temperature down to a medium heat and cook for a few minutes
-
Turn the hob temperature down to a more gentle heat and continue to simmer
-
Stir in the ginger juice, miso & water and simmer again for a few minutes while stirring intermittently
-
Finally, stir in the watercress and leave to cook gently for around 2 minutes.
Turn the hob off
Ingredients
Toasted Sesame Oil
10
g
Small Dice Onion
100
g
Minced Garlic
5
g
1cm Dice Seasonal Pumpkin
150
g
Small Florets Cauliflower
185
g
Maldon Sea Salt
5
g
Chickpeas
240
g
Coconut Milk (Light)
400
g
Curry Powder
3
g
Ground Turmeric
1.5
g
Coriander (Ground)
1.5
g
Ground Cumin
3
g
Ginger Juice
18
g
Miso Paste (Red)
35
g
Water (Mineral)
60
g
Chiffonade Watercress
40
g
Equipments
Medium Pot (Left)
Slotted Spatula (KA)
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