Recipe- Cauliflower Chickpea Coconut Curry

This is a classic coconut curry with tender cauliflower and soft chickpeas thats all made in one pot and has a simple mix of spices. That sauce is super addictive and you’ll love how easy it is to make. It’s vegan and gluten free, but you can easily add chicken or shrimp if you prefer meat.We are using only three main spices in this cauliflower chickpeas coconut curry – turmeric, curry powder and paprika (or red chilli powder). If you don’t have access to curry powder, substitute it with 1 tablespoon coriander powder, 1 teaspoon cumin powder and 1 teaspoon garam masala powder. These simple spices go a long way in flavoring this curry and adding a nice punch to the sauce.

Ingredients

2 tablespoons Vegetable Oil
1 teaspoon Cumin Seeds
1 teaspoon minced Garlic
2 teaspoons grated Ginger
1 Onion, finely chopped
1/2 cup Tomato Puree
3/4 teaspoon Turmeric Powder
3 tablespoons Curry Powder
1 teaspoon Red Chilli Powder (or chilli flakes or paprika powder)
1 teaspoon Salt
3 cups Cauliflower Florets, cut into 2 inch pieces (approx 1 medium sized head of Cauliflower)
1 1/2 cups cooked Chickpeas
8–10 Cherry Tomatoes (optional)
3/4 cup Water
2 cups thick Coconut Milk

Method

* Heat oil in a pot and add cumin seeds. Once the seeds start spluttering, add garlic, ginger and onions.

* Saute for 3-4 minutes till the onions start turning slightly brown.

* Add the tomato puree, turmeric powder, curry powder, chilli powder and salt.

* Cook for 3-4 minutes till the tomato puree reduces a bit and the whole thing starts looking like a paste.

* Add cauliflower, chickpeas, cherry tomatoes (if using), water and coconut milk.

* Bring this to a simmer, and cook on medium heat for 15-20 minutes till the cauliflower is fork tender but hasn’t turned mushy.

* Taste and adjust salt, and turn off the heat. Top with chopped coriander if you like and serve hot with steamed rice.