Description
This easy 30-minute cauliflower chickpea curry is creamy, hearty and so delicious served with rice or fresh naan.
Ingredients
- 1 medium white onion, diced (1 cup, 200 g)
- 3 cloves garlic, finely chopped (15 g)
- 1 inch piece of fresh ginger, peeled and minced (5 g)
- 1 tbsp olive oil (omit and use water for oil-free)
- 1 540 mL can chickpeas, drained and rinsed (approx. 2.5 cups)
- 2 cups peeled and chopped carrots (approx. 4 carrots, 300 g)
- 2 red bell peppers, sliced (2 cups, 300 g)
- 1 small to medium-sized head cauliflower, stems and leaves removed, chopped into florets (500 g)
- 2 tbsp tomato paste (28 g)
- 4 tbsp yellow or red curry paste (56 g)
- 1 14 oz can full-fat coconut milk (400 mL)
- 1/2 cup water
- salt
- up to 1 tsp chili flakes, to spice preference (optional)
- 1/2 cup fresh cilantro, finely chopped
- cooked rice, for serving, optional
Instructions
- Saute Aromatics: Heat oil in a medium sauce pan over medium heat, add onion, garlic and ginger. Sauté until soft, approximately 2-3 minutes.
- Add Tomato and Curry Paste: Stir in the tomato paste and curry paste and cook for an additional 2-3 minutes. Stirring often.
- Add Chickpeas and Vegetables: Add the chickpeas, carrots and. red peppers and stir until well coated.
- Add Coconut Milk, Water and Cauliflower: Add the cauliflower, can of coconut milk and 1/2 cup of water. Season with salt. Bring to a simmer and allow to cook for 10-15 minutes until all the vegetables are tender.
- Season and Serve: Taste and season with salt and pepper. Add chili flakes for additional heat, if you’d like. Remove from the heat and stir in chopped cilantro. Serve over a bed of rice.
Notes
Storing: Store in a sealed container in the fridge for up to 5 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat on the stovetop or in the microwave until heated to your preference.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 236
- Fat: 12 g
- Carbohydrates: 25 g
- Protein: 6 g