Chickpea and Cauliflower Curry
Chickpea and Cauliflower Curry is so good and easy to make, you'll never buy packaged Indian side dishes from the store again! This homemade version makes an excellent side to an Indian-themed meal, or serve it over some basmati rice for a vegan entrée.
Ingredients
- 2 tbsp. olive oil
- 1/2 head of a large cauliflower approx. 3 1/2 cups, chopped into florets
- 1 cup chopped tomato
- 1 yellow onion chopped
- 4 garlic cloves minced
- 1 tbsp. grated fresh ginger
- 1 tbsp. cumin
- 1 1/2-2 tbsp. curry powder
- 1/4 tsp cayenne pepper
- 1/4 tsp white pepper
- 1 1/2-2 tsp salt
- ground black pepper
- 2 tsp. tomato paste
- 1 15.5oz can chickpeas, drained
- 1 1/2 cups vegetable broth
- 3 tbsp. chopped cilantro plus more for garnish
Instructions
- Add oil to a large pan, sauté cauliflower florets over med-med/high heat until they start to soften and get a little bit of color (about 10 minutes, stirring frequently). Add tomatoes, onion, garlic, ginger, cumin, curry powder, cayenne pepper, white pepper, black pepper and 1 tsp of the salt to the veggies in the pot. Sauté for 3-4 minutes then add the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then simmer for 10 minutes.
- Taste for salt. If needed, add 1/2-1 tsp more salt. Stir in 1-2 tbsp. of the cilantro. Serve as a side dish or as a main dish on top of rice. Garnish with more cilantro when serving. Enjoy!
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