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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Ingredients
Method
Directions
Add Aromatics
Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.
Create the Masala
Add the diced tomato and cook until softened, about 3-4 minutes. Then, add the house-made curry powder and mix well.
Combine Ingredients
Stir in the chopped cauliflower and canned chickpeas, followed by the coconut milk and vegetable broth. Mix everything until well combined.
Simmer
Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 25-30 minutes, or until the cauliflower is tender.
Season and Serve
Taste and season with salt and black pepper as needed. Serve hot, garnished with fresh chopped cilantro.
