Easy Vegan Chickpea Cauliflower Curry
Ingredients
- 2-3 tbsp ghee or olive oil
- 1 medium white onion
- 1 jalapeno pepper
- 1-2 tbsp 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 Flourist Kabuli Chickpeas
- 1 zucchini
- 1/2 cauliflower
- 1/2 bunch Lacinato (black) kale
- green onions
Preparation
Heat the ghee or oil in a large pot. Add the onion, jalapeno, and grated ginger. Cook on medium heat, stirring here and there, for 5 minutes.
Add the curry powder, cumin, and salt, and cook, stirring the entire time, for 3 minutes more 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 Flourist Kabuli 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, Flourist Millet, or Flourist Golden Quinoa if desired. Top with green onions.
Tips
Using pre-cooked chickpeas makes this curry quick to prepare.
