This vegan chickpea and cauliflower curry is simple to make and packed with flavor and you can make in about 30 minutes.Customize and change the veggies out to your liking.
Customize and change the veggies out to your liking.
You can skip the olive oil by cooking with water as well.
I can chickpeas rinsed and drained
I can coconut milk
Extra virgin olive oil
Half red onion
4 garlic cloves
Lime juice and zest
In a large skillet sauté heat over medium with EVOO if you are using oil the red pepper and onion until tender.
Then add carrots, garlic, ginger and tomato paste, and curry powder stirring often.
Add in cauliflower, rinsed chickpeas, coconut milk, and remaining spices.
Stir together and let simmer on low heat for flavors to come together for about 15 minutes.
Serve over rice, quinoa, or another grain.