Cauliflower chickpea curry is a delicious blend of vegetables and exotic flavors of curry, coconut, garlic, and ginger. The chickpeas add protein to the dish, making it a fabulous, healthy, vegan meal in a bowl.
This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you.
I just went down to the basement’s freezer and pulled out a 1-quart container of this cauliflower chickpea curry. YUM. It is defrosting now—yup, it freezes great. In fact, I always double the recipe, so I have extra to freeze. My daughter, who has 3 kids, makes a triple batch to ensure she has leftovers. This is a favorite recipe for all of my grandkids. In fact, every time I make and serve it for guests, they love it and ask for the recipe.
What you will need for the Cauliflower Chickpea Curry.
Did you scroll down to the recipe yet? Yup, it looks a bit long and intimidating. However, don’t let its length fool you. This recipe is so yummy you will be glad you weren’t scared off by its length.
Let’s gather the ingredients and get cooking. You will need a whole head of cauliflower, a red pepper, an onion, a potato, ginger root, and chickpeas. For the liquid part of the curry, you need vegetable stock, homemade if you have it. Click here for a how-to recipe. In addition to the stock, a can of diced tomatoes with the juice and a can of coconut milk. For the seasonings, salt, pepper, ginger root, and garlic.
Here is How To:
It would be best if you had a large kettle or preferably a dutch oven. (affiliate). On medium heat, saute the onions and potatoes until the onions are translucent. Add the spices and saute until fragrant. Grate the ginger root and mince the garlic before sauteing. Next, deglaze all of the yummy brown bits on the bottom of the pot. Drain and rinse the chickpeas. Then add the rest of the ingredients except the coconut milk and cauliflower. Bring everything to a simmer and simmer on low for about 25 minutes. If you like your cauliflower chickpea curry more souplike, add another 2 cups of vegetable broth. For extra NeuroNutrition add 2 cups of diced Swiss Chard. Add the cauliflower, coconut milk, and continue to cook until the cauliflower is perfectly done to your taste. Adjust the seasonings and “Soups On”.
Pop on over to my social media sites, where you’ll find exclusive Doctor Jo’s pictures of what’s new in my gardens. Also, what new recipes I’m creating in my kitchen. I love your comments. The comment section is down at the end of the blog, after the recipe. So let me know what you think in the Leave a Reply section at the end of this blog. Please leave your first name at the end of your comment, and I will reply to you by name.
Cauliflower Chickpea Curry - Vegan
Equipment
- Dutch Oven
- This page contains Amazon affiliate links. If you click a link, I may earn a small commission from qualifying purchases at no extra cost to you
Ingredients
- 2 tbsp oil
- 1 med onion diced(125g)
- 1 med yellow potato diced (225g)
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp fresh-grated ginger root
- 2 cloves garlic, minced
- 2 cups vegetable stock (450ml)
- 1 can can chickpeas, drained and rinsed
- 1 cup red bell peppers, diced (175g)
- 1 small head cauliflower cut up into pieces
- 1 28 ounce can diced tomatoes with juice (175g)
- 1 can coconut milk (400g)
- salt and pepper to taste
- optional 2 cups of diced Swiss chard for extra NeuroNutrition.
Instructions
- In a Dutch Oven: Saute on medium heat, onions, and potatoes in the oil until the onions are translucent.
- Add the salt, curry, ginger, garlic and cook until fragrant.
- Add the vegetable broth to deglaze the bottom.
- Add the peppers, chickpeas, tomatoes with their juice, and cauliflower.
- Simmer on low for 25 minutes, then add the coconut milk and optional spinach leaves. If cauliflower is still crunchy cook until desired doneness.
- Salt and pepper to taste, serve, and enjoy.
