Easy Chickpea, Mushroom and Cauliflower Curry

by Maggie on April 1, 2014

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Easy Chickpea Mushroom and Cauliflower Curry

We just got back from two glorious weeks on the Atlantic Ocean. We did lots of swimming, playing, and exploring. It was a great adventure and I hope to share some of it with you guys, starting with this Easy Chickpea, Mushroom and Cauliflower Curry recipe.

Thankfully we had our own kitchen during our stay, it saved us lots of money and it made eating gluten-free much easier. We felt pretty good despite being away from our own kitchen for a couple of weeks.

We discovered a local health food store, which met most of our dairy-free and gluten-free needs. Scoping out a health food store ahead of time is one of my most important travel tips. I love wandering the aisles of new health food stores and finding great products I’ve never tried. I’d much rather do that than hit up the outlet malls.  I know, I’m weird!

Pete is an amazing and natural cook (have you tried his Mushroom Gravy recipe yet?). I do most of the cooking at home, but when he cooks us dinner, we’re always in for a treat. Pete’s curry is one of my fave dishes.

This dish is kid-approved too. My kids have been eating curry since they were in high chairs. Callum likes the whole bowl (minus the mushrooms) and Livvie will eat some of the chickpeas and lots of rice. It makes for a happy family.

Easy Chickpea, Mushroom and Cauliflower Curry 2

Easy Chickpea, Mushroom and Cauliflower Curry

Flavor is so important with a curry dish, so make sure to taste it throughout and don’t hesitate to add a little more salt if need be.

  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 4 cloves chopped garlic
  • 1 ½ tablespoons curry powder
  • 1 teaspoon sea salt, plus more to taste
  • 2 cups chopped crimini mushrooms
  • 4-5 tablespoons coconut oil
  • ¾ cup unsweetened dairy-free milk (we use almond milk)
  • 1 tablespoon red wine (veggie stock would work too)
  • ½ head cauliflower, chopped into bite-sized pieces
  • 1 cup chopped spinach
  • 1 can of chickpeas, drained and rinsed

1. Heat olive oil and sauté onions and garlic for three minutes.
2. Add curry powder, sea salt and continue to cook for 5 more minutes.
3. Add mushrooms and coconut oil and continue to cook for another 4-5 minutes, then add milk (add milk earlier if pan needs liquid) and red wine.
4. Add cauliflower, spinach, and chickpeas. Simmer 15 minutes until veggies are cooked to desired tendency. Taste and add more salt if necessary.
5. Serve over brown basmati rice, sprinkle with raw cashews or fresh cilantro if you can get some on your vacay!

Prep time: 30 minutes.
Yield: 4-6 servings