Cauliflower and Chickpea Curry with Coconut Milk

This cauliflower and chickpea curry is a flavorful and healthy dish that is perfect for a weeknight meal. The cauliflower and chickpeas are simmered in a creamy coconut milk sauce that is seasoned with turmeric, cumin, and coriander. The curry is served over rice or naan bread.

This recipe is inspired by the traditional Indian dish chana saag. Chana saag is a dish made with chickpeas and spinach that is simmered in a creamy tomato-based sauce. I decided to make a vegan version of this dish by using cauliflower instead of spinach and coconut milk instead of tomato sauce. The result is a delicious and healthy curry that is perfect for a weeknight meal.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, chopped
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 (13.5 ounce) can of coconut milk

Instructions

1. Heat a large skillet or Dutch oven over medium heat.
2. Add the cauliflower, chickpeas, onion, garlic, ginger, turmeric, cumin, and coriander to the skillet.
3. Cook, stirring occasionally, until the vegetables are softened and the cauliflower is golden brown, about 10 minutes.
4. Stir in the coconut milk and bring to a simmer.
5. Reduce heat to low and simmer for 15 minutes, or until the sauce has thickened and the cauliflower is tender.
6. Serve over rice or your favorite naan bread.

Why It Works

• The cauliflower and chickpeas are a good source of protein and fiber.
• The coconut milk adds a creamy and rich flavor to the curry.
• The turmeric, cumin, and coriander add a warm and flavorful spice to the curry.