Name: Cauliflower Chickpea Curry (Vegan, Gluten-Free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1 inch thumb ginger, minced; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; 2 teaspoon garam masala; ¼ teaspoon ground coriander; 1 medium head cauliflower, chopped into florets; 1 15 oz (425g) can chickpeas; 3 medium tomatoes, chopped (or sub a 28oz can of diced tomatoes); ¾ teaspoon salt; 1 can light or full-fat coconut milk, plus additional water if needed; 3 cups chopped kale or spinach

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)

AuthorHannah

[cooked-sharing]

Yields4 Servings

Prep Time5 minsCook Time25 minsTotal Time30 mins

1 tablespoon coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 inch thumb ginger, minced

1 teaspoon ground cumin

1 teaspoon ground turmeric

2 teaspoon garam masala

¼ teaspoon ground coriander

1 medium head cauliflower, chopped into florets

1 15 oz (425g) can chickpeas

3 medium tomatoes, chopped (or sub a 28oz can of diced tomatoes)

¾ teaspoon salt

1 can light or full-fat coconut milk, plus additional water if needed

3 cups chopped kale or spinach

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.

CategoryMain Dishes

Ingredients

1 tablespoon coconut oil

1 onion, finely chopped

3 cloves garlic, minced

1 inch thumb ginger, minced

1 teaspoon ground cumin

1 teaspoon ground turmeric

2 teaspoon garam masala

¼ teaspoon ground coriander

1 medium head cauliflower, chopped into florets

1 15 oz (425g) can chickpeas

3 medium tomatoes, chopped (or sub a 28oz can of diced tomatoes)

¾ teaspoon salt

1 can light or full-fat coconut milk, plus additional water if needed

3 cups chopped kale or spinach

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.

Cauliflower Chickpea Curry (Vegan, Gluten-Free)

Ingredients Directions

Cauliflower Chickpea Curry

Cauliflower Chickpea Curry (Vegan, Gluten-Free)

Ingredients

Directions

Notes

More Beans and Legumes

Cauliflower Chickpea Curry (Vegan, Gluten-Free)

Ingredients

More Beans and Legumes

Reader Interactions

Trackbacks