This flavourful cauliflower and chickpea curry is one of my favourite dinners to make in the fall. It's so warming and hearty. And the best part? It's ready in under 30 minutes.
Cauliflower & Chickpea Curry
1/4 cup olive oil
1 medium yellow onion, sliced
1 2" piece of ginger, minced
4 garlic cloves, chopped
1 dry pint grape tomatoes, halved
1 (400 mL) can coconut milk
1 head cauliflower, cut into florets
1 (425 g) can chickpeas, drained/rinsed
2 tablespoons curry powder
1/2 cup chopped cilantro, to garnish
1/2 cup chopped green onion, to garnish
Salt and freshly ground pepper, to taste
Chili flakes, to taste
1.5 cups rice/quinoa, to serve
Cook rice/quinoa according to package instructions.
Heat olive oil in a deep saute pan over medium-high heat. Add onion and ginger, season with salt and pepper. Cook for 3-4 minutes, until onion begins to brown.
Add garlic; cook for 1 minute, until fragrant.
Stir in curry powder, tomatoes and chili flakes; add coconut milk and bring to a boil.
Add cauliflower and chickpeas; reduce heat to low, and simmer for 15-20 minutes, stirring occasionally. Season to taste with salt and pepper.
Serve over rice/quinoa garnished with cilantro and green onion.
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