Chickpea Cauliflower Curry
This Chickpea Cauliflower Curry recipe is made in one pot and can be on the table in about 30 minutes! This one is delicious on its own or over rice. Don't forget naan to soak up all that rich sauce!
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
- 1 tbsp coconut oil
- 1 small onion -thinly sliced
- 3 cloves garlic -minced
- 2 tbsp tomato paste
- 1.5 tsbp curry paste - I used 'hot' variety
- 1 small head cauliflower -cut into florets, about 4 cups
- 1 19 oz can chickpeas -rinsed and drained (I used unsalted variety)
- 1.5 cup unsalted vegetable stock
- 1 400 ml can coconut milk -I used full fat organic
- 1/2 tsp cayenne powder
- 1/2 tsp ground ginger
- 1/2 tsp salt -or to taste
- 1/2 tsp black pepper
- 2 tsp corn starch
- 2 tsp cold water
In a medium sized pan (about 10 inch) over medium heat melt coconut oil. Add onion and cook until translucent, about 5 minutes.
Add garlic and cook 1 minute.
Add tomato paste and curry paste and stir to combine and cook 1 minute.
Add cauliflower and chickpeas and stir to coat and combine.
Add stock, coconut milk, cayenne, ginger, salt and pepper and stir to combine. Bring to medium simmer and cook 15 minutes uncovered until cauliflower has softened slightly and sauce reduced a tad.
Mix cornstarch with cold water and stir. Pour into chickpea mixture, stirring to combine and cook for 2 minutes. Enjoy as is or serve over rice or quinoa. Garnish as desired. Enjoy!
Calories: 305kcal | Carbohydrates: 48g | Protein: 14g | Fat: 7g | Saturated Fat: 3g | Sodium: 387mg | Potassium: 827mg | Fiber: 13g | Sugar: 11g | Vitamin A: 10% | Vitamin C: 69.2% | Calcium: 10.1% | Iron: 25.4%