One-Pot Vegan Chickpea Curry

🧂 Ingredients

• 2 cups cauliflower, precooked
• 15 oz chickpeas, washed and drained
• 14 oz coconut cream
• 14 oz chopped tomato
• 1 medium onion

  finely chopped
• 5 garlic cloves

  finely chopped
• ¾ cup fresh coriander

  chopped + 2 tablespoons to garnish
• 2 tablespoons garam masala
• 2 tablespoons olive oil
• ¾ tablespoon ground coriander
• 2 teaspoons salt

  more if needed
• 1 teaspoon ground turmeric
• ½ teaspoon curry powder
• ½ teaspoon cayenne pepper
• pinch of cinnamon

Instructions

• 1 Heat a large non-stick pot on medium heat with olive oil. Stir fry onion and
  garlic until tender then add spices and cook for some seconds.
• 2 Add chopped tomato and fresh coriander in the pot. Stir and let the sauce cook
  for 1 minute.
• 3 Add coconut cream and stir. Cook for another 1 minute. Now add chickpea and
  cauliflower. Stir and bring to simmer.
• 4 Decrease to low medium heat, cover and let cook for 7 minutes by stirring
  occasionally. Uncover and let curry cook for another 3 minutes.
• 5 Remove from heat and serve immediately with basmati rice, green chili, fresh
  coriander and onion pickles.

Nutrition Info