Curries are the perfect comfort food during dark and dreary winters. I have been craving hearty comfort foods which make the perfect hot meal to come home to after a day at work. I like to prepare a big meal like this Cauliflower Chickpea Curry on Sunday nights, and eat the leftovers throughout the week when I don’t have time to make a big meal.
This recipe is vegan, gluten free, dairy free, and vegetarian. The cauliflower is a great source of many vitamins and nutrients, and provides good dietary fibre. The chickpeas add vegetarian protein. Combined, this meal becomes very filling with added protein and nutrients.
Cauliflower Chickpea Curry
- 1 teaspoon coconut oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 5 cups chopped cauliflower
- 1 398 ml can chickpeas, drained and rinsed
- 2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon coriander
- 1 teaspoon coconut thai seasoning
- 1 398 ml can light coconut milk
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1/2 cup spinach, loosely chopped
- 2 tablespoon fresh basil, diced
- 4 tablespoons coconut milk*
- If you do not have a large container of coconut milk you do not need to open another can for the additional 4 tablespoons. You can use your milk alternative of choice. Or if you are not dairy free, cream would work very well here.
- Heat coconut oil in a medium pan. Add onion, garlic, and ginger. Season with salt and pepper. Cook over medium heat until onion is translucent, about 3 minutes.
- Add prepared cauliflower and chickpeas. Season with curry powder, turmeric, coriander, and coconut seasoning.
- Add coconut milk, tomato paste, and brown sugar. Stir until combined and simmer over low heat for 20 minutes.
- Add spinach and basil. Add additional 4 tablespoons of coconut milk to create a creamy consistency.
- Serve on basmati rice and top with additional fresh basil if desired.