Indulge in the flavors of our Vegan Curry with Cauliflower and Chickpeas! A hearty and aromatic dish that’s sure to satisfy. 🥥🌿

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings
• Calories: Approximately 300 kcal per serving

INGREDIENTS

• 1 tablespoon coconut oil (or any cooking oil)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) full-fat coconut milk
• 1 head cauliflower, cut into florets
• 1 can (14 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Cooked rice or naan bread (for serving)

INSTRUCTIONS

1. Sauté Onion, Garlic, and Ginger:
   • In a large pot or deep skillet, heat the coconut oil over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic and grated ginger, and cook for another 1-2 minutes until fragrant.
2. Add Spices:
   • Add the ground cumin, ground coriander, turmeric powder, paprika, and cayenne pepper to the pot.
   • Stir well to coat the onions and spices, and cook for about 1 minute to toast the spices.
3. Add Tomatoes and Coconut Milk:
   • Pour in the diced tomatoes with their juices and the full-fat coconut milk.
   • Stir everything together, scraping the bottom of the pot to incorporate any browned bits.
4. Add Cauliflower and Chickpeas:
   • Add the cauliflower florets and drained chickpeas to the pot.
   • Season with salt and pepper to taste.
   • Stir to combine everything, ensuring the cauliflower and chickpeas are coated with the curry sauce.
5. Simmer:
   • Bring the curry to a simmer, then reduce the heat to low.
   • Cover and let it gently simmer for about 15-20 minutes, or until the cauliflower is tender but not mushy. Stir occasionally.
6. Adjust Seasoning:
   • Taste the curry and adjust the seasoning as needed. Add more salt, pepper, or spices to your preference.
7. Serve:
   • Once the cauliflower is cooked to your liking and the sauce has thickened slightly, remove the pot from the heat.
   • Garnish with fresh chopped cilantro.
8. Serve with Rice or Naan:
   • Serve the vegan cauliflower and chickpea curry hot over cooked rice or with naan bread for soaking up the flavorful sauce.
9. Enjoy: Enjoy this delicious and hearty vegan curry with cauliflower and chickpeas as a satisfying meal!
10. Storage: Allow any leftovers to cool before transferring to an airtight container. Store in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave until heated through before serving.