Recipe: Cauliflower and Chickpea Coconut Curry

This is such an easy and delicious curry. It is incidentally vegan as well, it’s gluten free, I think it might be accidentally paleo – really it’s good for everyone doing every diet except for low carbs (though you could eat it by itself without the rice and it’s probably good for that too). It made about 6 servings and I was more than happy to eat all of them myself but I did have to share so I see a repeat of this recipe next month!

Cauliflower and Chickpea Coconut Curry
Serves 6
  1. 2 tablespoons coconut oil
  2. 1 large onion, diced
  3. 3 cloves garlic, minced
  4. 1-inch ginger, peeled and minced
  5. 1 tablespoon garam masala
  6. 2 teaspoons ground coriander
  7. 1 teaspoon ground cumin
  8. 1 teaspoon ground turmeric
  9. 2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
  10. 2 (14.5-ounce) cans diced tomatoes
  11. 1 (14-ounce) can coconut milk
  12. 1 medium head cauliflower, broken into florets
  13. Salt and pepper to taste
  14. 1/4 cup chopped cilantro
  15. Cooked rice or naan for serving
  1. Heat the oil in a large Dutch oven over medium heat. Add the onion, garlic, and ginger and cook until softened, 5-7 minutes.
  2. Stir in the spices and cook until they're fragrant, about 1 minute.
  3. Add the onions, peas, carrots, and cauliflower and cook until onions are clear, about 5-7 minutes.
  4. Add the chickpeas, tomatoes, and coconut milk. Increase the heat to medium-high and bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  5. 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.
Mab Made Food

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