The other day my friend told me about a must-try recipe that she had made and I got all curious when she said that it’s a curry with apple. I really love hearty dishes that involve fruit, like pineapple on pizza or banana in a curry. So this one I had to try as well and it really was a hit! Plus, it is super easy to make!
Even the collegue of my boyfriend asked for the recipe when he let him try leftovers of this dish. And taking about left over – this dish tastes even better the next days, when the flavors had time to soak in and mingle 😉
The recipe I’m sharing today is an adapted version that I made from the original recipe, which you can find here. I served the curry with brown rice. It’s not only healthier than white rice but also gives a nice texture to this dish.
Cauliflower Curry With Apple & Chickpeas
(for 4 servings)
- 4 servings of brown rice (or other side dish like white rice, potatoes or couscous)
- 1 tbsp coconut fat
- 2 onions (halved and sliced)
- 2 cloves of garlic (finely chopped)
- 1 tsp finely chopped ginger
- 3 tsp curry powder
- 1/2 tsp chili flakes
- 1 glass/can of chickpeas (about 350g)
- 1 cauliflower ( cut in pieces)
- 2 apples (cut in small pieces)
- 400 ml coconut milk
- 250 ml vegetable stock
- ca. 3/4 tsp salt
If you are serving the dish with brown rice, make sure to start the rice cooking ahead of the rest, because it will take about 40 minutes for the rice to cook. Heat coconut oil in a large pan. Then add onions, garlic and ginger and let it cook for about two minutes until the onions become slightly soft. Now add the curry powder and chili flakes and let it cook for another minute. Then you can add the rest of the ingredients (add chickpeas including the water they have been stored in). Bring to boil and then reduce heat and let the curry simmer for 20-30 minutes. Add salt to taste, if needed.