Cauliflower and Chickpea Curry with Coconut Milk
A flavorful and healthy vegan curry made with cauliflower, chickpeas, and coconut milk, perfect for a light yet satisfying meal.
Ingredients
- 1 head Cauliflower florets
- 1 can Chickpeas
- 1 can Coconut milk
- 1 medium Onion
- 2 tbsp Ghee
- 3 cloves Garlic
- 2.54 cm Ginger
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a large, heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of ghee and let it melt.
- 2Add the 1 medium onion, cut into small pieces, to the pot. Cook, stirring occasionally, for 5-7 minutes, or until the onion looks soft and see-through.
- 3Add the 3 cloves of garlic, finely chopped, and the 2.54 cm of ginger, finely chopped. Stir constantly for 1 minute until you can smell them, being careful not to burn them.
- 4Add the 1/2 teaspoon of turmeric, 1 teaspoon of cumin, and the 1 head of cauliflower florets. Stir everything together to coat the cauliflower with the spices. Cook for 5 minutes, stirring often.
- 5Pour in the 1 can of chickpeas (drained and rinsed) and the 1 can of coconut milk. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low (121.1°C / 120°C). Cover the pot and let it cook for 20-25 minutes, or until the cauliflower is easily pierced with a fork.
- 6Remove the pot from the heat. Stir in the 1/4 cup of cilantro, chopped. Serve the curry hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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