This fragrant curry is a delicious way to give cauliflower center stage. Packed with the flavors garlic, ginger and coconut milk, it makes an excellent weeknight meal, requiring only one skillet and 30 minutes of cooking.
This recipe comes to us from Amber of Homemade Nutrition.
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Heat a skillet over medium high heat. Add the oil, garam masala, curry powder, and turmeric and stir for about 30 seconds.
Add the garlic, ginger, cauliflower, and chickpeas, and stir until the cauliflower and beans are evenly coated with the spices, about 2 minutes
Add the crushed tomatoes, coconut milk, salt and pepper, reduce heat to low and simmer for about 25 minutes, stirring occasionally.
Garnish with fresh chopped cilantro. Serve with whole grain naan or pita bread, or over a bed of brown rice.
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