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Creamy Chickpea and Cauliflower Curry
Rated 4 stars by 2 users
Category
Dinner
Servings
4
Prep Time
5 minutes
Cook Time
25 minutes
Dreaming of a plant-based super creamy Indian Curry? We’ve got you covered with our flavorful Chickpea & Cauliflower Curry that’s sure to please!
Author:Julia
Ingredients
½ cup chopped white onion
1 tbsp avocado oil
4 garlic cloves, minced
2 tbsp of fresh ginger, grated
1 small serrano pepper, chopped
1 big ripe tomato, chopped
juice of ½ lime
1 tbsp maple syrup or coconut sugar
1 tbsp curry powder
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp chili flakes
1/4 tsp salt
1 tbsp tomato paste
1 can diced tomatoes
1 can of coconut milk
1/2 head of cauliflower (around 3 cups)
1 can of chickpeas
A handfull of fresh coriander
Steamed rice, to serve
Directions
Heat the avocado oil in a large pan on medium heat.
Add in the onion, garlic, ginger, and serrano pepper & cook for 3 minutes, stirring occasionally.
Add in the cumin, curry powder, turmeric, and chili flakes. After add the chopped tomato together with the canned diced tomatoes and tomato paste to the pan. Stir and cook for a few minutes.
Add the coconut milk and then add everything into a blender and blend until everything is smooth. Return to the pan. Option to add salt & pepper to taste.
Cut the cauliflower into bite-sized pieces and add into the pan with the chickpeas. Let simmer for around 10-15 minutes until the cauliflower is soft but still slightly firm.
Add the coconut sugar, lime juice, and coriander and serve immediately on a bed of steamed rice. Enjoy!
