Coconut Curry Chickpeas with Cauliflower

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.

Coconut Curry Chickpeas with Cauliflower

This vegan curry is flavor packed and easy to make! The chickpeas take care of some extra structure and protein.

Course Dinner

Cuisine Asian-Inspired, Indian-Inspired

Keyword Easy Vegan Curry, Vegan Chickpea Curry

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 216kcal

Author Sara

Ingredients

2 cans chickpeas or 1 quart cooked from dry chickpeas
½ head cauliflower
1 onion
1.5 tbsp garlic paste
1.5 tbsp 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 cinnamon
1 pinch cayenne
salt and pepper to your liking

Instructions

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.