Chickpea and Cauliflower Curry 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
Add Aromatics
Stir in the grated ginger and minced garlic, cooking for an additional 2-3 minutes until fragrant.
Incorporate Tomatoes and Spices
Add the diced tomato and house-made curry powder to the pot. Cook for about 5 minutes until the tomato breaks down.
Combine Chickpeas and Cauliflower
Add the cooked chickpeas and cauliflower florets, stirring to coat them in the spice mixture.
Add Coconut Milk
Pour in the coconut milk and bring the mixture to a simmer. Season with salt to taste.
Slow Cook
Cover and let the curry simmer on low heat for 20-25 minutes, or until the cauliflower is tender.
Serve
Garnish with fresh cilantro and serve hot with rice or naan.
