Vegan Cauliflower and Chickpea Curry

Summary:

Vegan Cauliflower and Chickpea Curry is a delightful dish that not only tantalizes your taste buds but is also nutritious and easy to prepare. Perfect for those on a plant-based diet or anyone looking to try something new and flavorful. Dive in to discover how to whip up this healthy and delicious dish.

Ingredients:

• Cauliflower: 1 head, cut into florets (roughly 1 lb or 450g)
• Chickpeas: 1 can (15 oz or 425g), drained and rinsed
• Coconut milk: 1 can (13.5 oz or 400ml), full fat
• Onion: 1 large, finely chopped
• Garlic cloves: 3, minced
• Fresh ginger: 1-inch piece, grated
• Tomatoes: 2, diced (about 1 cup or 240ml)
• Olive oil: 2 tbsp (30ml)
• Ground turmeric: 1 tsp (5ml)
• Ground cumin: 1 tsp (5ml)
• Ground coriander: 1 tsp (5ml)
• Red chili flakes: 1/2 tsp (2.5ml)
• Salt: to taste
• Fresh coriander (cilantro): for garnish

Preparation and Cooking Time:

• Preparation time: 15 minutes
• Cooking time: 30 minutes
• Total: 45 minutes

Serves:

Serves 4.

Nutritional Facts Per Serving:

• Calories: 305
• Proteins: 9g
• Carbohydrates: 37g
• Dietary Fiber: 9g
• Fats: 15g
• Saturated Fat: 9g
• Sodium: 285mg
• Sugar: 8g

Instructions:

1. Start by heating the olive oil in a large pot or pan over medium heat.
2. Once hot, add the chopped onions and sauté until they become translucent, about 4-5 minutes.
3. Add in the minced garlic and grated ginger. Stir and let them cook for another 2 minutes.
4. Mix in the ground turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes until the spices are fragrant.
5. Stir in the diced tomatoes. Cook for about 5 minutes, allowing them to break down and release their juices.
6. Toss in the cauliflower florets and chickpeas. Stir everything well, ensuring the florets and chickpeas are well coated with the spice mix.
7. Pour in the can of coconut milk. Give everything a good mix.
8. Reduce the heat to low and let the Vegan Cauliflower and Chickpea Curry simmer for about 20 minutes. This allows the flavors to meld and the cauliflower to become tender.
9. Season with salt according to your taste.
10. Once done, turn off the heat and garnish with freshly chopped coriander.

Tips:

1. For a creamier consistency, you can blend half the chickpeas before adding them to the pot.
2. Adjust the spice levels according to your taste. If you like it hotter, feel free to add more chili flakes or a fresh chopped chili.
3. If you want a thicker sauce, let the curry simmer for an additional 10 minutes.

Serving Suggestions:

• Best served hot with a side of basmati rice or quinoa.
• A dollop of vegan yogurt can also complement the spices beautifully.
• You might also like pairing this Vegan Cauliflower and Chickpea Curry with a fresh side salad or some naan bread.

AH7 is committed to promoting health and fitness. Vegan Cauliflower and Chickpea Curry is not only a nutritious choice but also an explosion of flavors. Give it a try and see for yourself! And remember, healthy doesn’t mean compromising on taste. Enjoy!

Vegan Cauliflower and Chickpea Curry

Vegan Cauliflower and Chickpea Curry is a delightful dish that not only tantalizes your taste buds but is also nutritious and easy to prepare. Perfect for those on a plant-based diet or anyone looking to try something new and flavorful. Dive in to discover how to whip up this healthy and delicious dish.

5 from 1 vote

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Nutritions

Nutrition Facts

Vegan Cauliflower and Chickpea Curry

Amount per Serving

Calories

304

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

9

g

56

%

Sodium

 

285

mg

12

%

Carbohydrates

 

37

g

12

%

Sugar

 

8

g

9

%

Protein

 

9

g

18

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• – **Cauliflower**: 1 head cut into florets (roughly 1 lb or 450g)
• – **Chickpeas**: 1 can 15 oz or 425g, drained and rinsed
• – **Coconut milk**: 1 can 13.5 oz or 400ml, full fat
• – **Onion**: 1 large finely chopped
• – **Garlic cloves**: 3 minced
• – **Fresh ginger**: 1-inch piece grated
• – **Tomatoes**: 2 diced (about 1 cup or 240ml)
• – **Olive oil**: 2 tbsp 30ml
• – **Ground turmeric**: 1 tsp 5ml
• – **Ground cumin**: 1 tsp 5ml
• – **Ground coriander**: 1 tsp 5ml
• – **Red chili flakes**: 1/2 tsp 2.5ml
• – **Salt**: to taste
• – **Fresh coriander cilantro**: for garnish

Instructions

• Start by heating the olive oil in a large pot or pan over medium heat.
• Once hot, add the chopped onions and sauté until they become translucent, about 4-5 minutes.
• Add in the minced garlic and grated ginger. Stir and let them cook for another 2 minutes.
• Mix in the ground turmeric, cumin, coriander, and red chili flakes. Cook for 1-2 minutes until the spices are fragrant.
• Stir in the diced tomatoes. Cook for about 5 minutes, allowing them to break down and release their juices.
• Toss in the cauliflower florets and chickpeas. Stir everything well, ensuring the florets and chickpeas are well coated with the spice mix.
• Pour in the can of coconut milk. Give everything a good mix.
• Reduce the heat to low and let the Vegan Cauliflower and Chickpea Curry simmer for about 20 minutes. This allows the flavors to meld and the cauliflower to become tender.
• Season with salt according to your taste.
• Once done, turn off the heat and garnish with freshly chopped coriander.

Notes

1. For a creamier consistency, you can blend half the chickpeas before adding them to the pot.
2. Adjust the spice levels according to your taste. If you like it hotter, feel free to add more chili flakes or a fresh chopped chili.
3. If you want a thicker sauce, let the curry simmer for an additional 10 minutes.