Spicy Vegan Chickpea and Cauliflower Curry
User Reviews
5
4 reviews
Excellent
-
Servings
4
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Cuisine
Vegetarian, Vegan
Spicy Vegan Chickpea and Cauliflower Curry
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 1 head cauliflower stem removed, cut into bite sized florets
- 1 ½ teaspoons cumin
- 1 teaspoon Coriander
- 3 ½ tablespoons olive oil extra virgin, divided
- 1 shallot minced
- 2 garlic cloves, minced
- 1 ½ teaspoons garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ to ½ teaspoon cayenne pepper
- 1 (28 ounce) tomato puree canned
- 1 (15 ounce) chickpeas canned, drained
- 1 cup coconut milk canned
- salt to taste
- black pepper to taste
- cilantro garnish, chopped
- mint optional garnish, chopped
Instructions
- Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
- Place a large skillet over medium heat and add 1 ½ tablespoons oil.
- Add cauliflower and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer cauliflower to a plate and set aside.
- Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
- Add remaining spices and continue to sauté for an additional 2 minutes.
- Stir tomato puree into skillet and lightly season with salt and pepper.
- Lower heat to medium-low and simmer for 5 minutes.
- Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
- Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
- Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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