Spicy Vegan Cauliflower and Chickpea Curry
This spicy vegan cauliflower curry with chickpeas is tasty, nutritious and quick to make. It is hearty, full of fiber and protein, and the mouth-watering sauce brings the heat and a bold flavor! I love how quickly this one comes together with items I always have in the fridge and pantry. Nobody will know that dinner took less than 30 minutes to make!
Equipment
- Deep Sauté pan or wok
Ingredients
- 1 tbsp olive oil extra virgin
- 3 garlic cloves minced
- 2 tbsp ginger minced
- 1 onion diced
- 1 tbsp cumin seeds
- 15 oz chickpeas
- 15 oz coconut milk unsweetened
- 2 cups cauliflower florets
- 1 cup zuchinni diced
- 2 cup baby spinach cut small
- ½ cup cilantro chopped
- 1 tsp salt
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garam masala
- ½ tsp ground coriander
- ¼ tsp red pepper flakes
- 2 tsp curry powder
- 1 pinch ground cinnamon
- 1 pinch black pepper
- 3 tbsp tomato paste
Instructions
- First heat the oil over medium heat then add the onion, garlic and ginger. Cook for 5 minutes until fragrant.
- Add the cauliflower and zucchini and cook for 5 minutes stirring often
- Make some space by pushing the vegetables to one side and add cumin seeds, smoked paprika, cumin, garam masala, curry powder, coriander and red pepper flakes and cook for 2-3 minutes until fragrant. Then distribute throughout the vegetables.
- Add the coconut milk, tomato paste, chickpeas, and salt and bring to a boil. Then let simmer for 5 minutes for flavors to meld and form a delicious spicy curry gravy. Taste for heat and salt and adjust by adding more red pepper flakes if spicier is desired.
- Last add the spinach and ½ of the cilantro and cook until all is wilted.
- Serve with rice and garnish with fresh cilantro
Nutrition
Calories: 386kcalCarbohydrates: 36gProtein: 12gFat: 24gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 590mgPotassium: 920mgFiber: 10gSugar: 8gVitamin A: 2200IUVitamin C: 34mgCalcium: 119mgIron: 8mg
Tried this recipe?Let us know how it was!