Chickpea and Cauliflower Curry
Chickpea Cauliflower Curry, a hearty vegan curry recipe filled with chickpeas, fresh cauliflower, tomatoes, and warm spices. This fragrant curry makes an excellent side to an Indian-themed meal, or serve it over some basmati rice for a vegan entrée.
Ingredients
- 2 tablespoons olive oil
- 1/2 head of a large cauliflower approx. 3 1/2 cups, chopped into florets
- 1 cup chopped tomato
- 1 yellow onion chopped
- 4 garlic cloves minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cumin
- 1 1/2-2 tablespoons curry powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon white pepper
- 1 1/2-2 teaspoons sea salt to taste
- ground black pepper to taste
- 2 teaspoons tomato paste
- 15.5 ounce can chickpeas drained
- 1 1/2 cups vegetable broth
- 3 tablespoons chopped cilantro plus more for garnish
Instructions
- Add oil to a large pan, sauté cauliflower florets over med-med/high heat until they start to soften and get a little bit of color (about 10 minutes, stirring frequently).
- Add tomatoes, onion, garlic, ginger, cumin, curry powder, cayenne pepper, white pepper, black pepper and 1 tsp of the salt to the veggies in the pot. Sauté for 3-4 minutes then add the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then simmer for 10 minutes.
- Taste for any needed salt. If needed, add more to taste. Stir in 1-2 tbsp. of the cilantro. Serve as a side dish or as a main dish on top of rice. Garnish with more cilantro when serving. Enjoy!
Notes
- This recipe makes approximately 4 servings as a main dish over rice. It will make about 8 servings as a side dish.
- If you like spicy curry, I like to sauté a minced jalapeno with the onion and garlic. I'll also add a couple dried chile de arbol or Thai chile peppers when it's simmering, then pull them out before serving.
- Once cooled, keep leftovers in an air-tight container in the fridge for up to 3-4 days.
Tried this recipe?Let us know how it was!