Cauliflower, Chickpea & Peanut Curry

4.6
4
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

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

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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

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Notes
(4)

J
Jules J.
2 months 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.
4 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.
7 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.
8 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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