Vegan Cauliflower and Chickpea Curry
Dinner- VG | GF | NF
- Serves 4
- 280 kcals/serving
- 10g Protein
- 20g Fat
- 30g Carb
Vegan Cauliflower and Chickpea Curry
- VG | GF | NF
- Serves 4
Ingredients
1 cauliflower, cut into florets
240g canned chickpeas, drained and rinsed
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, finely chopped
400ml canned coconut milk
400g canned chopped tomatoes
5ml curry powder
2.5ml ground turmeric
Salt and pepper to taste
Fresh coriander, chopped for garnish
Cooked basmati rice for serving
Method
Step 1
In a large pan, sauté onion, garlic, and red chilli until softened.
Step 2
Add cauliflower florets and cook for a few minutes.
Step 3
Stir in curry powder, turmeric, salt and pepper.
Step 4
Add chickpeas, coconut milk and chopped tomatoes.
Step 5
Simmer for 20-25 minutes until cauliflower is tender.
Step 6
Serve over cooked basmati rice.
Step 7
Garnish with fresh coriander.