Delicious. Easy. Vegan. This cauliflower curry is creamy and rich in flavor. I love to make it and of course, to eat it!
I’m a curry person. I really love it. I like to find so many way to make curry, with rice, noodles, veggies, meat, poultry and seafood. Actually, you can do it with everything you want. By the way, you have two choices when you want to make a homemade curry : create it with your own spices or by using a curry paste. I do the both. Sometime, I want a very quickly dish and some time I like to make the flavor I want. Today, I share with you my spicy mix.
By discussing spices, which spices you always have in your kitchen? I always have : cumin powder (love it in guacamole), chili, curry, curcuma, garlic powder and of course paprika. It’s funny but with few of them, you can make so many dish!
I chose cauliflower because it’s large and with one, I have a dish for some days. But it’s also a “light” and healthy vegetable with few flavor, all the spices stand out and it’s a pure pleasure. For the chickpeas, it’s a real love story! I can eat chickpeas every single day.. In hummus, in stew (like here), in salad and in so different ways. I don’t know why but I really like it.
I prepared this delicious curry for my beautiful fiancé. For dinner, we like to be together and eat a delicious stuff. The few days was quite cold (not what we experienced in February) and we wanted a comfort dish to finish the day. To change with the rice, I made some quinoa to accompagne it but you can do what you want. It’s also good alone.
I hope you will like this recipe! Don’t hesitate to let a comment below and don’t forget to follow me on Instagram @tastyandfrenchy.
Best, Mary
Cauliflower and chickpeas curry
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Prep Time: 15 minutes -
Cook Time: 30 minutes
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Total Time: 45 minutes
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Yield: 4 serves 1x -
Category: Main Course -
Cuisine: Indian
Ingredients
- 1 cauliflowers
- 1 can chickpeas
- 1 onion
- 1 tsp garlic powder
- 1 tsp cumin powder
- 1 tbsp curry powder
- 1 can coconut milk
- 1 bunch cilantro
- 1 can tomato sauce
- 3 tbsp olive oil
- salt and pepper
Instructions
- Chop the onion in small pieces. Rinse the cauliflower and cut it in pieces. Drain and rinse the chickpeas.
- In a big saucepan, add the olive oil on medium heat. Add the onion, garlic powder, curry powder, cumin powder and sauté for 5 minutes by mixing. Add the cauliflower and stir. Sauté for 5 minutes.
- Add the tomato sauce, chickpeas and coconut milk. Salt and pepper and mix regularly. Let cook for 20 minutes or until de cauliflower is well cooked. If it’s a little longer, do no hesitate to add some water.
- Serve with rice, quinoa or whatever you want! 🙂
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