CHICK PEA CAULIFLOWER AND POTATO COCONUT CURRY BUDDHA BOWL

Vegetarian Eating

I sooooo love this bowl of wonderfulness, it is a bowl that hugs me back and I like to eat this tucked in to the corner of our sofa legs crossed with a spoon, so that I can get more in my mouth with each spoonful than a fork!  Pure comfort food.

Prep Time 10 minutes / Cooking Time 15 minutes

Ingredients

(serves 3-4)

1 onion finely diced

1 tbsp coconut oil

1 clove garlic finely chopped

1 tsp cumin seeds ground

1 tsp dried chillies (optional)

1/2 tsp turmeric

1 cup of peas

2 potatoes peeled and roughly diced

1 cauliflower cut in to florets

1 tin organic chic peas

1-2 tins organic coconut milk

10 sprigs fresh coriander chopped, stalks too

1 fresh red chilli finely diced

1 good pinch sea salt

1 good pinch ground black pepper

1/2 juice lemon (optional)

Perfect Rice

2 cups of basmati rice

4 cups of water for the rice

First get the rice on to cook, rinse the rice in a sieve and place in your pan along with the water, pop on a lid and bring to a simmer, turn down the heat to a low simmer, under no circumstances take the lid off or stir the rice!  Simmer for 8 minutes and then with out touching the lid ! take the rice off the heat and leave to one side, the rice will be ready in another 5 minutes but will be good to stand and stay hot for at least 10 minutes, while you cook the curry.

Meanwhile bring a pan of seasoned water to a rolling simmer and add the diced potatoes these will take approx 8 minutes to become fork tender, after 3 minutes add the cauliflower florets, once fork tender drain and season and leave in the sieve on the side while you start the curry.

Place the coconut oil in a large saucepan on a medium heat and add the onions, gently soften without colouring for 5 minutes then add the garlic and soften for a further 2 minutes then add the dried chilli, ground cumin and turmeric stir in and cook for 1 minute then add the chic peas and one tin of the coconut milk (add the second tin if you want a more soupy curry) and chopped coriander stalks only at this stage.  Bring to a gentle simmer add the peas, potato and cauliflower, season with sea salt and black pepper to taste and simmer for a couple of minutes, sprinkle over the coriander leaves and fresh red chilli and your good to serve.

I sometimes like to add a squeeze of lemon to the finished dish as this lifts the richness of the coconut milk and I love that flavour, this is personal and for you to decide, take a spoonful of your curry and just drop a tiny bit of lemon juice on to your spoon and taste, that will give you a good indication if you will like to add the lemon or not.

Serve in large Buddha bowls with the rice in first and then ladle over the wonderfully comforting curry and enjoy.

If you love flat breads these go great with this style of meal and are great for scooping up the curry.