Vegan Chickpea Curry With Coconut Romanesco

Vegan Chickpea Curry With Coconut Romanesco

A quick and easy vegan dinner! This vegan chickpea curry is bursting with flavor. Chickpeas and fresh romanesco are simmered in a coconut-curry broth and served over steaming hot rice.

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Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

Ingredients

1 tablespoon ginger, peeled and minced
4 leaves kaffir lime, stem removed and finely chopped
1 stalk of lemongrass, finely chopped, white part only
½ red chili, deseeded and finely chopped
2 teaspoon coconut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
14 oz coconut milk, (400g)
1 head of romanesco, cleaned and broken down into florets
1 cup chickpeas, drained and rinsed
2 teaspoon soy sauce, gluten-free variety if needed
TO SERVE:
rice, cooked
lime wedges
⅓ cup cilantro, (coriander leaves)

Instructions

Place a medium saucepan over a medium heat.
Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a 1-2 minutes.
Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas.
Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.
Serve with rice, a squeeze of lime and cilantro leaves.

Nutrition (estimated per serving)

Calories: 587kcalCarbohydrates: 31gProtein: 12gFat: 49gSaturated Fat: 41gSodium: 371mgPotassium: 729mgFiber: 6gSugar: 4gVitamin A: 285IUVitamin C: 21.6mgCalcium: 85mgIron: 10mg

Course: Main Course

Cuisine: Gluten free, Vegan, vegetarian

Keyword: Delicious Everyday, easy vegan curry, how to cook romanesco, romanesco recipe, vegan chickpea curry, vegan curry recipe, what to do with romanesco

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