Vegan Cauliflower and Chickpea Curry - Vegan
The Vegan Cauliflower and Chickpea Curry, also known as our Golden Harvest Vegan Curry, brings a vibrant touch of Indian cuisine to your dining table. The fragrant blend of turmeric, cumin, and coriander paired with creamy coconut milk creates a richly spiced sauce that envelops tender cauliflower florets and hearty chickpeas. This dish is not only visually appealing with its array of colors but is also bursting with flavors that will leave your taste buds dancing.
Ingrédients
- 1 large cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 2 tablespoons coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 can coconut milk
- 1 cup vegetable broth
- 1 large tomato, chopped
- 1 tablespoon tomato paste
- Salt to to taste
- Fresh cilantro cilantro for garnish
- Lime wedges wedges for serving
Instructions
- Heat the coconut oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 1 minute.
- Add the ground turmeric, cumin, coriander, and chili powder, stirring to combine.
- Mix in the tomato paste and cook for another minute.
- Pour in the coconut milk and vegetable broth, stirring well.
- Add the cauliflower florets and chickpeas, bringing the mixture to a gentle simmer.
- Stir in the chopped tomato and season with salt to taste.
- Cover and cook, stirring occasionally, until the cauliflower is tender, about 20-25 minutes.
- Garnish with fresh cilantro and serve with lime wedges.
Nutrition (per 100g)
Serving: 100g | Calories: 280kcal | Carbohydrates: 26g | Protéines: 9g | Fat: 18g | Sucre: 7g
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