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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry cumin and mustard seeds in coconut oil over medium heat until the seeds begin to pop.
Add onion and garlic and continue cooking until softened.
Stir in harissa.
Add cauliflower and red pepper and cook for a further 5 minutes.
Stir in coconut cream, peanut butter, and water.
Add chickpeas and season with black pepper.
Lower heat and simmer for 15-20 minutes until the vegetables are tender and the sauce has thickened.
Add coriander and top with peanuts.
Serve and enjoy.
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For a spicier curry, increase the amount of harissa.
Substitute almond butter for peanut butter if preferred.
Can I use frozen cauliflower?
Yes, you can use frozen cauliflower. Just add it directly to the pan without thawing.
Is there a substitute for coconut cream?
You can use coconut milk, but the curry will be less creamy.
How can I make this curry vegan?
This recipe is already vegan as it uses plant-based ingredients.
Can I prepare this curry in advance?
Yes, this curry can be made a day ahead and reheated before serving.
What can I serve with this curry?
Serve it with rice or naan bread for a complete meal.
