Nutrition >> Vegan cauliflower and chickpea curry

Logout

Vegan Cauliflower and Chickpea Curry

Dinner
  • VG | GF | NF
  • Serves 4
Vegan Cauliflower and Chickpea Curry
  • 280 kcals/serving
  • 10g Protein
  • 20g Fat
  • 30g Carb
Vegan Cauliflower and Chickpea Curry
Vegan Cauliflower and Chickpea Curry
Dinner
  • 280kcal
  • 10g Protein
  • 20g Fat
  • 30g Carb

Vegan Cauliflower and Chickpea Curry

  • VG | GF | NF
  • Serves 4

Ingredients

1 cauliflower, cut into florets

240g canned chickpeas, drained and rinsed

1 onion, finely chopped

2 garlic cloves, minced

1 red chilli, finely chopped

400ml canned coconut milk

400g canned chopped tomatoes

5ml curry powder

2.5ml ground turmeric

Salt and pepper to taste

Fresh coriander, chopped for garnish

Cooked basmati rice for serving

Method

Step 1

In a large pan, sauté onion, garlic, and red chilli until softened.

Step 2

Add cauliflower florets and cook for a few minutes.

Step 3

Stir in curry powder, turmeric, salt and pepper.

Step 4

Add chickpeas, coconut milk and chopped tomatoes.

Step 5

Simmer for 20-25 minutes until cauliflower is tender.

Step 6

Serve over cooked basmati rice.

Step 7

Garnish with fresh coriander.