Cauliflower and Chickpea Curry – Vegan
A flavorful vegan dish combining cauliflower, chickpeas, and rich spices in a creamy coconut milk sauce.
Nutrition Facts
Per Serving: Calories: 217 kcal, Fat: 9 g, Sodium: 551 mg, Carbohydrate: 30 g, Protein: 9 g
Descriptions
This Cauliflower and Chickpea Curry is a delightful vegan dish that combines the earthiness of chickpeas and the mild sweetness of cauliflower, all enveloped in a rich and creamy coconut milk sauce.
With a fragrant blend of curry powder, cumin, and garam masala, this recipe delivers bold flavors in every bite while remaining light and satisfying. It’s a perfect meal for a quick weeknight dinner, taking just 35 minutes to prepare.
Directions
1- Heat 1 tablespoon olive oil in a large skillet over medium heat.
2- Add the sliced yellow onion and crushed garlic; cook for 3 minutes until softened.
3- Stir in 1 tablespoon curry powder, 1 teaspoon cumin, and ½ teaspoon garam masala; cook for an additional 2 minutes to release the flavors.
4- Add 14 oz canned diced tomatoes and 1 tablespoon tomato paste, stirring well.
5- Pour in 13.5 oz coconut milk and ½ cup vegetable broth. Add the cauliflower florets and simmer for 15 minutes until the cauliflower is tender.
6- Stir in the drained chickpeas and cook for an additional 5 minutes to warm through.
Serve hot, garnishing with fresh cilantro if desired.
Note's
- You can replace cauliflower with broccoli or add spinach at the end of cooking for extra greens.
- Adjust the spice level by adding chili powder or red pepper flakes to taste.
- Serve with rice or naan bread to complete the meal.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion, thinly sliced
- 2 cloves garlic, crushed
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon garam masala
- 14 oz canned diced tomatoes
- 1 tablespoon tomato paste
- 13.5 oz coconut milk
- ½ cup vegetable broth
- 1 medium cauliflower, cut into florets
- 14 oz cooked chickpeas, drained
