This is one of those recipes that I never needed a recipe for. Sometimes I’d make it with chickpeas only, other times I’d put different vegetables in it. It’s easy like that. It’s not a spicy curry and the creamy coconut sauce makes it perfect for serving over rice or with a side of naan. This curry is a heaping pot of winter comfort food—even if your winters involve sunny 60 degree days.
Cauliflower and Chickpea Coconut Curry
Prep time:
Cook time:
Total time:
Serves: 6
Recipe modified from: ohmyveggies
Ingredients
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1-inch ginger, peeled and minced
- 1 tablespoon garam masala
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 2 (14.5-ounce) cans diced tomatoes
- 1 (14-ounce) can coconut milk
- 1 medium head cauliflower, broken into florets
- Salt and pepper to taste
- ¼ cup chopped cilantro
- Cooked rice for serving
Instructions
- Heat the coconut oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute. Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Uncover and cook 5 minutes more, or until sauce has thickened slightly. Season with salt and pepper to taste and garnish each serving with cilantro.
Photo Credit: ohmyveggies
