Creamy Cauliflower Chickpea Curry
This creamy cauliflower chickpea curry is an easy and healthy meal that combines plant-based protein with a rich coconut sauce. Enjoy the aromatic spices and creamy texture in this vegan chickpea curry recipe.
Ingredients
- 1 red onion
- 4 cloves garlic
- 1-inch piece ginger
- 1 tbsp curry powder (medium)
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1 tin (400g) chopped tomatoes
- 1 tbsp tomato puree
- 1 tin (400ml) full-fat coconut milk
- 1/2 cup (120ml) vegetable stock
- 1 medium cauliflower (about 4 cups), cut into bite-sized florets
- 1 tin (400g) chickpeas, drained
- Optional: Drizzle of vegan cream, fresh coriander for garnish
Instructions
- Heat 1 tbsp of oil in a large pan over medium heat.
- Add the finely chopped red onion and cook for 3-4 minutes until softened.
- Stir in the minced garlic and grated ginger, cooking for 1 minute while stirring to avoid burning.
- Add the curry powder, cumin, garam masala, turmeric, chili powder, and salt. Toast the spices for 30 seconds to release their aromas.
- If the mixture looks too dry, drizzle in a touch of oil before stirring in the chopped tomatoes and tomato puree.
- Simmer for 3-4 minutes, then carefully blend the mixture until smooth using a hand blender (or transfer to a blender, then return to the pan).
- Add the coconut milk, vegetable stock, and cauliflower florets. Stir well to coat.
- Simmer for 10-15 minutes until the cauliflower is tender but still retains slight crunch.
- Add the chickpeas and cook for an additional 5 minutes until heated through.
- Adjust seasoning to taste, then serve with a drizzle of vegan cream and fresh coriander, if desired.