About the Recipe
Bowls of comfort don’t get much better than this.
Creamy cauliflower, hearty chickpeas, a hint of curry spice + a squeeze of lemon to brighten it all up.
Perfect for cosy nights or meal prep for the week ahead.
Ingredients
1 tbsp extra virgin olive oil
1 onion, roughly chopped
3 garlic cloves, finely chopped
2 carrots, roughly chopped
1/2 tsp curry powder
2 potatoes, roughly chopped
half cauliflower, chopped into florets
1 can chickpeas, drained & rinsed
1 litre chicken stock
2 tbsp lemon juice
celtic salt, to taste
pepper, to taste
parsley, to garnish
Preparation
Step 1
Heat olive oil in a large frypan over medium heat. Add onion, carrots, and curry powder. When almost cooked, add garlic. Sauté for 5–6 minutes, until softened and fragrant.
Step 2
In a large pot, add potatoes, cauliflower, chickpeas, and chicken stock. Bring to a boil, then reduce to a simmer. Cook for 15 minutes, until vegetables are almost tender.
Step 3
Add the sautéed onion, garlic, and carrot mixture to the pot. Stir through and simmer for another 5–10 minutes, until everything is soft.
Step 4
Stir in lemon juice, then season generously with celtic salt and pepper.
Step 5
Use a stick blender to blend until smooth and creamy (or leave slightly chunky if you prefer texture).
Step 6
Taste, adjust seasoning, and serve warm with some parsley on top.
Enjoy 💕