Cooked - Cauliflower Curry With Chickpeas And Peas Recipe

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Cauliflower Curry With Chickpeas And Peas Recipe

6.0

2 tablespoons coconut oil

1 medium onion (finely minced)

1 tablespoon minced ginger

4 cloves garlic (minced)

3 tablespoons yellow curry powder

1 teaspoon turmeric

14 ounce can diced tomatoes

2 15-ounce cans of coconut milk

1 ½ teaspoons EACH: sea salt and pepper

1 large cauliflower (chopped into pieces)

19 ounce can chickpeas (drained and rinsed)

Optional: peas, broccoli, red peppers, potatoes (see notes)

Cilantro (to serve)

Heat the coconut oil in a large pot over medium-high heat. Add the onion and cook until it turns golden, about 7 minutes. Add the ginger and garlic and cook for 2 more minutes. Add the curry powder and turmeric and cook for 1 minute more.
Add the tomatoes, coconut milk, salt, and pepper to the pot and mix well. Add the cauliflower and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 15 minutes, until the cauliflower is tender.
Stir the chickpeas into the curry and serve with a little cilantro sprinkled over the top.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🍛Curry

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 95 weeks ago

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