Cauliflower and Chickpea Coconut Curry

from Oh My Veggies

An easy coconut curry made with chickpeas and cauliflower.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Ingredients
US Customary - Metric

2 tablespoons coconut oil
1 large onion, diced
3 cloves garlic, minced
1- inch ginger, peeled and minced
1 tablespoon garam masala
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
15 oz canned chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
14.5 oz canned diced tomatoes
14 oz coconut milk
1 medium head cauliflower, broken into florets
Salt and pepper, to taste
¼ cup fresh cilantro, chopped
Cooked rice or naan, for serving

Instructions

Heat the coconut oil in a large Dutch oven over medium heat.
Add the onion, garlic, and ginger and cook until softened, 5-7 minutes. Stir in the spices and cook until they're fragrant, about 1 minute.
Add the chickpeas, tomatoes, coconut milk, and cauliflower. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
Uncover and cook 5 minutes more, or until sauce has thickened slightly.
Season with salt and pepper to taste and garnish each serving with cilantro.

Nutrition (estimated per serving)

Calories: 285kcalCarbohydrates: 22gProtein: 8gFat: 21gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 335mgPotassium: 727mgFiber: 7gSugar: 4gVitamin A: 141IUVitamin C: 56mgCalcium: 95mgIron: 5mg

Course: Main Course

Cuisine: American

Diet: Vegetarian

Keyword: Cauliflower and Chickpea Coconut Curry, coconut curry recipe, easy coconut curry, how to make coconut curry

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