Description
A comforting and wholesome vegan dish featuring tender cauliflower and protein-rich chickpeas simmered in a fragrant coconut milk-based sauce.
Ingredients
Scale
- 1 head cauliflower, cut into bite-sized pieces
- 1 can chickpeas, drained and rinsed
- 1 yellow onion, diced finely
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 can coconut milk
- 2 tablespoons curry powder
- 1 can diced tomatoes
- 2 cups spinach, fresh or frozen
- 1 cup basmati rice
- 2 cups vegetable broth
- Oil for sautéing
Instructions
- Rinse the basmati rice under cold water. In a saucepan, combine the rice with the vegetable broth. Bring it to a boil, then reduce the heat and let it simmer covered on low for about 15 minutes.
- In a large pot, heat a drizzle of oil over medium heat. Toss in the diced onion and sauté until it softens. Add the minced garlic and freshly grated ginger, cooking until fragrant.
- Stir in the curry powder and let it toast for about a minute. Then add the diced tomatoes and bring everything to a lively simmer.
- Add the cauliflower pieces and rinsed chickpeas, ensuring they are well-coated with the spice mixture.
- Pour in the coconut milk and stir, letting it simmer for about 20 minutes or until the cauliflower is tender.
- Just before serving, add the spinach and stir until it wilts.
- Fluff the rice and serve it alongside the curry.
Notes
This curry keeps well in the fridge and is great for meal prep. You can customize it by swapping in different vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg