Kathryn Lovett's Blog-My Vegan Journey

Coconut Chickpea and Cauliflower Curry

Coconut Chickpea and Cauliflower Curry

2 tbsps canola oil

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp fresh ginger, minced

1 tsp mild curry powder

1 tsp chili powder

 ½ tsp cumin

1 head of cauliflower, separated into small florets, roasted

1 can chickpeas, rinsed and drained

1 can coconut milk

¼ cup cilantro, chopped

Place cauliflower florets on a baking sheet and drizzle with a little olive oil.  Season with salt.  Roast cauliflower in a 350 degree oven for about 20 minutes.  Set aside. 

In a large skillet, heat oil.  Add onion and cook for 2 minutes.  Add garlic and cook until fragrant.  Add ginger and cook for 1 minute.  Add curry, chili powder and cumin.  Stir and heat for 2 minutes.  Add chickpeas and heat for 5 minutes. 

Add coconut milk and bring to a simmer.  Simmer for about 15 minutes for flavors to meld.  Add cilantro and serve.  Serve over a bed of brown rice.


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