Vegan Cauliflower and Chickpea Curry
A dairy free, vegan and plant based Cauliflower and Chickpea Curry made with a flavourful coconut milk curry sauce, with tender cauliflower and chickpeas for a warming, nutritious meal.
Vegan Cauliflower and Chickpea Curry A dairy free, vegan and plant based Cauliflower and Chickpea Curry made with a flavourful coconut milk curry sauce, with tender cauliflower and chickpeas for a warming, nutritious meal. |
| Servings | Prep Time |
| 4servings | 10min |
| Cook Time |
| 30min |
|
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Ingredients
- 15ml coconut oil
- 1 onionpeeled and chopped fine
- 2cloves garlicminced
- 2cm fresh gingergrated
- 1medium red chilifinely chopped with seeds
- 1stalk celeryfinely chopped, green tops kept aside for serving
- 2tablespoons curry powderI used a garam marsala mix
- 1/4teaspoon salt
- 1/4teaspoon black pepperfreshly ground
- 500gr fresh cauliflower florets
- 1tin canned chickpeasdrained
- 1stick cinnamon
- 2tablespoons coconut creamto serve
Instructions
- First off, make the vegan curry coconut sauce by sautéing the onions, garlic, ginger, chili, celery and spices and seasoning in the coconut oil – until fragrant.
- Next add a tin of chopped diced tomatoes and coconut milk. If you use whole spices you can blend the sauce with a stick blender to incorporate the ingredients. Allow to simmer for 10min.
- Add the cauliflower and chickpeas, and the cinnamon stick, and simmer for a further 20 minutes until the cauliflower florets are soft.
- Finally, remove the cinnamon stick and add a spoonful or two coconut cream and serve with crispy chickpeas and finely chopped celery tops.