Chickpea And Cauliflower Curry (v) (gf) Recipe
An Indian inspired vegan dish using our house made curry powder. Chickpeas and cauliflower are slow cooked in a classic masala of onions, ginger, garlic and tomato.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Add Aromatics
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- 3
Incorporate Tomatoes and Spices
Add the diced tomato and house made curry powder to the pot. Cook for another 5 minutes, stirring occasionally.
- 4
Add Cauliflower and Chickpeas
Stir in the chopped cauliflower and canned chickpeas, mixing well to coat them with the masala.
- 5
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low and cover the pot.
- 6
Slow Cook
Let the curry simmer for about 20-25 minutes, or until the cauliflower is tender. Stir occasionally and add salt and black pepper to taste.
- 7
Garnish and Serve
Remove from heat, garnish with fresh cilantro, and serve hot with rice or naan.
