Cauliflower and Chickpea Coconut Curry
Cauliflower and Chickpea Coconut Curry could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One serving contains 596 calories, 20g of protein, and 25g of fat. For $1.82 per serving, you get a main course that serves 6. This recipe from Oh My Veggies has 4678 fans. This recipe is typical of Indian cuisine. Head to the store and pick up onion, canned diced tomatoes, cilantro, and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is spectacular. Try Thai Peanut Coconut Cauliflower Chickpea Curry, Thai Peanut Coconut Cauliflower Chickpea Curry, and Cauliflower and Chickpea Curry for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1 (14-ounce) can coconut milk
2 (14.5-ounce) cans diced tomatoes
1 medium head cauliflower, broken into florets
2 (15-ounce) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1/4 cup chopped cilantro
2 tablespoons coconut oil
Cooked rice or naan for serving
1 tablespoon garam masala
3 cloves garlic, minced
1-inch ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 large onion, diced
Salt and pepper to taste
Equipment:
dutch oven
Cooking instruction summary:
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.
Step by step:
1. Heat the coconut oil in a large Dutch oven over medium heat.
2. 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.
3. 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 Information:
covered percent of daily need
