Vegan Chickpea Curry With Coconut Romanesco

🧂 Ingredients

• 1 tbsp ginger

  peeled and minced
• 4 leaves kaffir lime

  stem removed and finely chopped
• 1 stalk of lemongrass

  finely chopped, white part only
• ½ red chili

  deseeded and finely chopped
• 2 tsp coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 14 oz coconut milk

  (400g)
• 1 head of romanesco

  cleaned and broken down into florets
• 1 cup chickpeas

  drained and rinsed
• 2 tsp soy sauce, gluten-free variety if needed
• TO SERVE:
• rice

  cooked
• lime wedges
• ⅓ cup cilantro

  (coriander leaves)

Instructions

• 1 Place a medium saucepan over a medium heat. 
• 2 Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a
  1-2 minutes. 
• 3 Add the ground cumin and coriander and cook until fragrant before adding the
  coconut milk, romanesco, soy sauce and chickpeas. 
• 4 Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the
  vegetables are fork tender. Taste and adjust the seasoning as necessary.
• 5 Serve with rice, a squeeze of lime and cilantro leaves.

Nutrition Info