Vegan Indian Cauliflower and Chickpea Curry
Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that's full of spicy goodness!
Servings: 6
Ingredients
- 2 tablespoons canola oil or coconut oil
- 1 large onion thinly sliced vertically
- 1 large red bell pepper thinly sliced
- 4 cloves garlic minced
- 2 tablespoons minced ginger
- 2 tablespoons Madras curry powder
- 1 medium head cauliflower cut into florets
- 2 cups vegetable broth
- 1 can (15-ounce) chickpeas drained and rinsed
- 1 can (15-ounce) diced tomatoes undrained
- 1 can (13.5-ounce) coconut milk
- Salt and freshly ground black pepper to taste
- 1/2 cup chopped cilantro plus more for garnish
- Cooked basmati rice
Instructions
- Heat oil in a large skillet or saute pan over medium-high heat.
- Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
- Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
- Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
- Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
- Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
- Season to taste with salt and black pepper. Stir in cilantro.
- Serve with basmati rice garnished with cilantro
Notes
SUBSTITUTIONS:
- Almost any combination of vegetables can be used.
- Reheat in the microwave.
Nutrition
Serving: 1 | Calories: 299kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 347mg | Potassium: 437mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 84mg | Calcium: 43mg | Iron: 1mg