Cauliflower and Chick Pea Curry
A great vegetarian dish that won't disappoint your taste buds! You could exchange some of the vegetables, but I find that cauliflower and chickpea go really well together. The chickpeas also add the protein that most athletes need for recovery.
- 1 tbsp oil
- 1/3 cup shallot (chopped)
- 4 cloves garlic (minced)
- 2 tbsp fresh ginger (minced)
- 3-4 Tbsp yellow curry paste
- 1 tin light coconut milk
- 1 tsp ground turmeric
- 1 Tbsp maple syrup
- 2 Tbsp soy sauce
- 1 cup cauliflower (chopped)
- 1 1/4 cup cooked chickpeas (rinsed and drained)
- Heat a large pot, add oil, shallots, garlic, ginger. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste and stir. Cook for 2 minutes. Add coconut milk, turmeric, coconut sugar (optional), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavour.
- At this time, taste and adjust the flavour of the broth as needed, with coconut sugar for sweetness, soy sauce for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavour.
- Serve over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
A cooking class is a great way to give athletes more confidence in the kitchen, teach some cooking skills and educate them a little along the way. See our guide to conducting a cooking class, with example menus which includes this recipe.
- How to Conduct a Cooking Class
- Example Menus for Cooking Classes
- More Athlete Recipes
- Recommended Cookbooks for Athletes
- About the Survival Cookbook series
- Resources for the Sports Dietitian