Description
A comforting vegan dish that combines cauliflower and chickpeas in a rich, spiced coconut curry, perfect for any occasion.
Ingredients
Scale
- Drizzle of vegan cream
- Fresh coriander
- 1 red onion
- 4 garlic cloves
- 1 inch of ginger
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 tin (400g) tinned chopped tomatoes
- 1 tbsp tomato puree
- 1 tin (400ml) full-fat coconut milk
- 1/2 cup (120ml) vegetable stock
- 1 medium cauliflower (around 4 cups)
- 1 tin (400g) chickpeas, drained
Instructions
- Heat a tablespoon of oil in a large pan over medium heat.
- Add the finely chopped onion and let it cook until soft and translucent, about 3-4 minutes.
- Add minced garlic and grated ginger, and cook for another minute.
- Sprinkle in all the spices and let them cook for about 30 seconds until fragrant.
- Stir in chopped tomatoes and tomato puree, allowing it to cook for 3-4 minutes.
- Blend until smooth, using a hand blender or transferring to a traditional blender, then return to the pan.
- Pour in coconut milk and vegetable stock, add cauliflower cut into bite-sized pieces.
- Allow to simmer for about 10-15 minutes, then add chickpeas and simmer for another 5 minutes.
- If desired, garnish with fresh coriander and a drizzle of vegan cream before serving.
Notes
Feel free to tweak the spice levels and substitute seasonal vegetables. This dish pairs well with rice or naan bread.
- Prep Time: 10
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg