Do you like coconut?
I love it in all its forms but one of my faves is coconut milk. It has an ability to elevate a curry’s flavor to magnificent and it’s texture to glorious.
You must use unsweetened for a more subtle taste and I prefer light because of caloric density but I absolutely recommend adding it to your curry for the ultimate in silky curry gravy.
- 2 cans chickpeas or 1 quart cooked from dry chickpeas
- ½ head cauliflower
- 1 onion
- 3 tbsps garlic/ginger paste or 3 cloves garlic and a 2 inch finger ginger all chopped
- 1 can unsweetened light coconut milk
- 1 cup crushed tomatoes
- ½ cup frozen peas
- 1 tbsp turmeric
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- 3 cardamoms
- 1 pinch ground cinnamon
- 1 pinch cayenne
- salt and black pepper to your liking
- Sauté garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
- Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining the water
- Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.
- Serve with rice and veggies and garnish with copious cilantro and black pepper.
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