Cauliflower and Chickpea Curry | Recipe Cart
This vegan cauliflower and chickpea curry in a creamy tomato sauce is quick and easy to make and so delicious! Only one pot and naturally dairy and gluten free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Immersion blender
- Blender
- Pan
- Stove
- Mixing bowl
- Wooden spoon
- Chef's knife
- Cutting board
- Grater
- Measuring spoon
Ingredients
- 1 red onion
- 4 garlic cloves
- Inch of ginger
- 1 tbsp curry powder, medium
- 1 tsp ground cumin
- 1/2 tsp garam masala
- 1/4 tsp ground turmeric
- 1/4 tsp chilli powder
- 1/4 tsp salt
- 1 tin/400g tinned chopped tomatoes
- 1 tbsp tomato puree
- 1 tin/400ml full fat coconut milk
- 1/2 cup/120ml vegetable stock
- 1 medium cauliflower (around 4 cups)
- 1 tin/400g chickpeas, drained
- Drizzle of vegan cream
- Fresh coriander
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