Description
A creamy and comforting vegan curry featuring cauliflower and chickpeas, infused with the rich flavors of coconut milk and turmeric.
Ingredients
- 1 medium cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon turmeric
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, garlic, and ginger, and sauté until the onion is translucent.
- Stir in turmeric and cook for another minute.
- Add cauliflower florets and chickpeas to the pot, stirring to coat with the spices.
- Pour in the coconut milk and bring to a simmer.
- Reduce heat and let the curry simmer for 20-25 minutes, or until the cauliflower is tender.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier curry, add a pinch of cayenne pepper.
- Serve with rice or naan for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg