Chickpea & Cauliflower Curry ★★★★★2 reviews
The best damn curry you’ll ever have.
Ingredients
- 1 Tbsp unrefined coconut oil
- 1 yellow onion (chopped)
- Small thumb of minced ginger
- 1 Tbsp garlic puree
- 2 Tbsp mild curry powder
- 2 cups of vegetable broth
- 2 Tbsp amino braggs (soy/tamari)
- 2 Tbsp pure maple syrup
- 2 Tbsp tomato paste
- 450g / 1lb gold potatoes chopped
- 1 large carrot chopped
- 1 cauliflower chopped
- 1 can chickpeas
- 1 cup full fat coconut milk
- 1/4 cup chopped cilantro
Method
- Melt coconut into the pan. Add in onions then sauté until they start to brown
- Add ginger & garlic, cook for a minute
- Add curry powder, soy sauce, maple syrup, tomato paste
- Add potatoes, carrot and vegetable broth. Cover pot and bring to a boil
- Once at a boil reduce the heat and pull the lid back a little to vent, cook for 10 minutes
- Add cauliflower, chickpeas, coconut milk, and cilantro
- Cook for another 7 minutes and serve over any grain, I use black rice or any rice
Have you made this recipe?
Share a photo and tag us - @veganeasy — we can't wait to see it!
Dinner
Print Recipe
Here to inspire vegans and convert the skeptics! See all recipes by The
This recipe sounds great but can I use sweet potato instead im on a non starchy lifestyle and would like to leave the maple syrup out
Sure can! :) x