Description
A flavorful and hearty cauliflower chickpea curry.
Ingredients
Scale
- 1 head cauliflower, chopped
- 1 can chickpeas, drained and rinsed
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 tablespoon olive oil
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and sauté until translucent.
- Stir in garlic and ginger, cooking for 1 minute.
- Add curry powder and stir for another minute.
- Mix in cauliflower and chickpeas, ensuring they are well coated.
- Pour in coconut milk, bring to a simmer.
- Cook for 20 minutes until cauliflower is tender.
- Season with salt to taste.
- Garnish with fresh cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spice levels to your preference.
- This dish can be made ahead and reheated.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Cauliflower Chickpea Curry, Vegan Curry, Indian Recipe