Spicy Vegan Chickpea and Cauliflower Curry
Servings: 4
Ingredients
- 1 head cauliflower, stem removed and cut into bite sized florets
- 1 ½ teaspoons cumin
- 1 teaspoon coriander
- 3 ½ tablespoons extra virgin olive oil, divided
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 ½ teaspoons garam masala
- 1 teaspoon smoked paprika
- ½ teaspoon chile powder
- ¼ to ½ teaspoon cayenne
- 1 (28 ounce) can tomato puree
- 1 (15 ounce) can chickpeas, drained
- 1 cup canned coconut milk
- salt and pepper to taste
- chopped cilantro garnish
- chopped mint optional garnish
Instructions
- Place cauliflower florets in a mixing bowl, add 1 teaspoon cumin, ½ teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until cauliflower is well coated.
- Place a large skillet over medium heat and add 1 ½ tablespoons oil.
- Add cauliflower and sauté for 3 to 4 minutes.
- Using a slotted spoon, transfer cauliflower to a plate and set aside.
- Add remaining oil to skillet. Add shallot and garlic and sauté 3 to 4 minutes.
- Add remaining spices and continue to sauté for an additional 2 minutes.
- Stir tomato puree into skillet and lightly season with salt and pepper.
- Lower heat to medium-low and simmer for 5 minutes.
- Add cauliflower back into skillet, along with chickpeas, season with salt and pepper and continue to simmer for 10 to 15 minutes or until cauliflower is tender.
- Stir coconut milk into cauliflower mixture and simmer for an additional 3 to 4 minutes or until sauce is thick (enough to thoroughly coat cauliflower and chick peas) and creamy. Adjust seasonings as needed.
- Top with chopped cilantro and mint, if using. Serve over brown basmati rice, with a side of grilled pita bread.