Coconut Curried Cauliflower and Chickpeas (serves 4)


We’re in the season of Early Grackling here at RavenOak, the time when grackles appear in their thousands on their northward migration. We switch from black oil sunflower seed to a less expensive blend at the feeders during this week or so, and leave the suet holders empty. Otherwise the grackles eat us out of house and home. And because it’s Lent, our own meals are a bit less flamboyant. But that’s no reason they have to be less delightful. ~ Will


And because it’s still cold (there are icicles on the mounds of snow) we are enjoying hot and spicy foods. This is my first attempt at a green curry, and while I really enjoyed the result, the balance between earthy and bright was not quite what I was looking for. I had used a commercially prepared green curry paste, and I suspect that it was that shortcut that was the culprit. Not to mention the fact that I am not entirely sure that it was vegan. So next time, I will go to the Asian market and stock up on the ingredients required for a totally homemade vegan curry. ~ Glyn

Coconut Curried Cauliflower and Chickpeas (serves 4)

3 c cauliflower florets
1 c broccoli florets
2 c chickpeas (cooked)
½ c red onion sliced and quartered
2 whole scallions, thinly sliced
1 clove garlic, minced
1 c thinly sliced rainbow peppers
1 3” stalk lemongrass sliced
1 tbsp. grated fresh ginger
1 tbsp. peanut or sesame oil
½ c chopped cilantro
2 tbsp. green curry paste
1 tsp. chili garlic sauce
½ tsp. dried basil
½ tsp each cumin, cardamom, curry powder and garam masala
1 can coconut milk (light or full fat)
¼ c unsweetened shredded coconut

Juice of one half lime
Salt to taste

In a wok, saute the garlic, onion, scallion, peppers, lemongrass, and ginger.

Stir in the curry paste, the chili sauce, the basil, cilantro and spices.


Add the cauliflower, broccoli and chickpeas. Stir well to combine.


Add the shredded coconut and the coconut milk and bring to a bubble.


Cover and cook about 5 minutes or until the sauce thickens and the cauliflower is crisp tender.

Add the lime juice and salt to taste.

Serve as is, or with jasmine rice.

This entry was posted by Glyn Ruppe-Melnyk.

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