Cauliflower Chickpea Curry - Vegan
Cauliflower chickpea curry is a hearty, heart-healthy, vegan bowl of deliciousness. It's loaded with nutrition and easy to make. It's even better the next day if you are fortunate enough to have some leftovers.
- 2 tbsp oil
- 1 med onion diced(125g)
- 1 med yellow potato diced (225g)
- 1 tsp salt
- 2 tsp curry powder
- 1 tsp fresh-grated ginger root
- 2 cloves garlic, minced
- 2 cups vegetable stock (450ml)
- 1 can can chickpeas, drained and rinsed
- 1 cup red bell peppers, diced (175g)
- 1 small head cauliflower cut up into pieces
- 1 28 ounce can diced tomatoes with juice (175g)
- 1 can coconut milk (400g)
- salt and pepper to taste
In a Dutch Oven: Saute on medium heat, onions, and potatoes in the oil until the onions are translucent.
Add the salt, curry, ginger, garlic and cook until fragrant.
Add the vegetable broth to deglaze the bottom.
Add the peppers, chickpeas, tomatoes with their juice, and cauliflower.
Simmer on low for 25 minutes, then add the coconut milk. If cauliflower is still crunchy cook until desired doneness.
Salt and pepper to taste, serve, and enjoy.
Store leftovers in the fridge for up to 3 days.
Freeze for up to 6 months in an airtight container.
The consistency can be adjusted by adding more broth to create a soup, or less broth to create a stew.
Add some fresh spinach just before serving for extra color and nutrition.
Serving: 1serving | Calories: 478kcal | Carbohydrates: 40g | Protein: 11g | Fat: 33g | Saturated Fat: 22g | Sodium: 1407mg | Potassium: 967mg | Fiber: 11g | Sugar: 9g | Vitamin A: 1434IU | Vitamin C: 95mg | Calcium: 86mg | Iron: 4mg