One-Pot Vegan Chickpea Cauliflower Curry
Ingredients
- 2-3 tbsp ghee or olive oil
- 1 medium white onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 1-2 tbsp grated fresh ginger
- 1-2 tbsp curry powder
- 2 tsp cumin powder
- 1 tsp salt
- 2 cans coconut milk
- 1 tbsp sugar
- 1.5 cups cooked chickpeas
- 1 zucchini, coarsely chopped
- 1/2 cauliflower, cut into florets
- 1/2 bunch Lacinato kale, greens removed from stems and torn
- green onions for garnish
Preparation
Heat the ghee or oil in a large pot. Add the onion, jalapeno, and grated ginger. Cook on medium heat, stirring occasionally, for 5 minutes
Add the curry powder, cumin, and salt, and cook, stirring constantly, for 3 minutes until the spices are fragrant
Add the coconut milk and sugar and bring to a simmer. Cook at a light simmer for 4-5 minutes
Add the cooked chickpeas, cauliflower and zucchini. Cook for 10 minutes on a light simmer, very loosely covered
Add the kale and simmer until just soft, 2-3 minutes
Serve hot with rice, millet, or quinoa if desired. Top with green onions
Tips
Having batch cooked chickpeas on hand speeds up preparation
Serve with cooked whole grains or homemade flatbread
