If you ever have a head of cauliflower sitting in your fridge and don’t know what to do with it (we’ve all been there) this is a great way to use it up!
Hearty, comforting, and flavorful, this curry is great served over rice or with naan. Cook up a big batch and save the leftovers for a quick and satisfying weekday meal.
Cauliflower Chickpea Curry (Vegan, Gluten-Free)
[cooked-sharing]
In a deep skillet or pot, heat the oil and sauté the onion for a few minutes until translucent. Add in the garlic and ginger and the rest of the spices, and cook for another 2 minutes.
Add the chickpeas, tomatoes, cauliflower, coconut milk, and bring to a boil. Reduce to low heat and simmer for 15-20 minutes, covered, until cauliflower is tender.
Add in kale/spinach, turn off the heat and cover with lid, and let sit for a few minutes until greens are wilted. Season to taste and serve over rice.
Ingredients
Directions
In a deep skillet or pot, heat the oil and sauté the onion for a few minutes until translucent. Add in the garlic and ginger and the rest of the spices, and cook for another 2 minutes.
Add the chickpeas, tomatoes, cauliflower, coconut milk, and bring to a boil. Reduce to low heat and simmer for 15-20 minutes, covered, until cauliflower is tender.
Add in kale/spinach, turn off the heat and cover with lid, and let sit for a few minutes until greens are wilted. Season to taste and serve over rice.
Notes
[…] 62. Cauliflower Chickpea Curry by The Plant Based Wok […]