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.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Prepare the Base

Stir in the minced garlic and grated ginger. Sauté for an additional 2 minutes until fragrant.

Add Aromatics

Add the diced tomato and cook until softened, about 3-4 minutes. Then, add the house-made curry powder and mix well.

Create the Masala

Stir in the chopped cauliflower and canned chickpeas, followed by the coconut milk and vegetable broth. Mix everything until well combined.

Combine Ingredients

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.

Simmer

Taste and season with salt and black pepper as needed. Serve hot, garnished with fresh chopped cilantro.

Season and Serve

Chickpeas, canned

chickpea and cauliflower curry (v) (gf)

Recipe information

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