-
15
minPrep Time -
45
minCook Time -
60
minReady in -
perYield -
400
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:Tree Nuts
- Seasons:Summer,Fall,Winter,Spring
- Cuisines:
- Courses:dinner
Recipe Description
Savor the bold, warming flavors of our Roasted Cauliflower and Chickpea Curry. This hearty vegan dish features tender roasted cauliflower and chickpeas simmered in a rich, spiced tomato and coconut milk sauce. Infused with aromatic spices like cumin, coriander, and turmeric, it offers a delightful blend of flavors and textures. Served with steamed rice or naan, this curry is a comforting and nutritious choice for any occasion.
Ingredients
- 1 large cauliflower, cut into florets
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 1 can (14 oz) diced tomatoes
- 1 teaspoon garam masala
- 2 tablespoons almond butter
- Fresh cilantro, for garnish
Steps:
- Preheat oven to 425°F (220°C).
- Toss cauliflower florets and chickpeas with 1 tablespoon olive oil, salt, and pepper. Spread onto a baking sheet and roast for 20 minutes, until slightly browned.
- While the cauliflower and chickpeas are roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add onion, garlic, and ginger, cooking until onion is translucent, about 5 minutes.
- Stir in curry powder, turmeric, and cumin, cooking for another 2 minutes.
- Add the roasted cauliflower and chickpeas to the skillet along with the coconut milk, diced tomatoes, and almond butter. Stir to combine.
- Stir in garam masala, and season with salt and pepper to taste.
- Serve the curry warm, garnished with cilantro, alongside cooked rice or naan.
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