Vegan Cauliflower and Chickpea Curry
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1 cauliflower, cut into florets
- 1 can chickpeas, drained and rinsed
- 1 can diced tomatoes
- 1 cup coconut milk
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Preparation
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic, and sauté until softened.
Stir in curry powder, ground cumin, ground turmeric, and cayenne pepper, and cook for about 1 minute.
Add cauliflower florets, drained and rinsed chickpeas, and diced tomatoes.
Pour in coconut milk and season with salt and pepper to taste.
Bring the mixture to a simmer and cook until the cauliflower is tender, about 15-20 minutes.
Garnish with fresh cilantro before serving.
