Vegan Chickpea and Cauliflower Curry
Vegan Chickpea and Cauliflower Curry is a flavorful and comforting dish that combines tender cauliflower florets and protein-rich chickpeas in a rich and creamy coconut-based curry sauce. This dish is not only delicious but also packed with aromatic spices, making it a satisfying and hearty meal for vegans and non-vegans alike.
INGREDIENTS
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 small cauliflower, cut into florets
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (adjust to your spice preference)
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro leaves, chopped, for garnish (optional)
- Cooked rice or naan bread, for serving
INSTRUCTIONS
Prepare the Cauliflower and Chickpeas:
In a large pot or deep skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté for 2-3 minutes until it becomes translucent.
Stir in the minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
Add the curry powder, ground cumin, ground coriander, ground turmeric, paprika, and cayenne pepper to the pot. Stir well to coat the onion mixture with the spices. Cook for 1-2 minutes until the spices release their aroma.
Add the cauliflower florets to the pot and stir to combine them with the spiced onion mixture.
Pour in the diced tomatoes and coconut milk. Mix everything together.
Season with salt and black pepper to taste.
Simmer the Curry:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the curry simmer for about 15-20 minutes, or until the cauliflower becomes tender.
Add the drained and rinsed chickpeas to the curry. Stir well to incorporate them into the mixture.
Simmer for an additional 5-10 minutes to heat the chickpeas through and allow the flavors to meld.
Serve the Vegan Chickpea and Cauliflower Curry:
Serve the curry hot over cooked rice or with naan bread.
Garnish with fresh cilantro leaves if desired.
TIPS
- Adjust the level of spiciness by adding more or less cayenne pepper.
- You can use fresh tomatoes instead of canned ones if they are in season.
- Customize the curry by adding vegetables like bell peppers, peas, or spinach.
- For extra creaminess, you can use full-fat coconut milk.
- Store leftover curry in an airtight container in the refrigerator for up to three days. Reheat before serving.
NUTRITION VALUE
- Calories: 250-300 (approximate values)
- Carbohydrates: 20-25g
- Protein: 6-8g
- Fat: 15-18g
- Fiber: 6-8g
