Cauliflower Chickpea Curry

When I decided to go whole food plant-based the learning curve was very steep. I had spent the better part of my 48 years of my life up until then cooking the Standard American Diet, never venturing too far into other ethnic foods, other than the occasional tacos and stir fry. Curries had never even entered my radar and when they did they seemed so complicated and other-wordly that I was too afraid to even try making them. When I changed the way I ate I decided to also change my mindset and this was one of the first plant-based dishes I made and afterwards we enjoyed it so much I wondered what had been so intimidating to me about making curries. This way of eating has opened a whole other world of cuisines that my palette has thanked me for over and over again. Why had I waited so long!

This is one dish my youngest always asks for and has even learned to make it herself.

There is so many different things you can use to make this - frozen or fresh; whatever you have on hand. I have made a “freezer” version using mostly frozen foods.

You can use fresh cauliflower instead of frozen, just make sure to simmer it long enough so the cauliflower is fork tender.

I make this with different veggies everytime, depending on what is on hand and it tastes great no matter what you use.

I also vary up the spices I add to this. Sometimes (especially during the winter months) I add more turmeric + a pinch of black pepper, sometimes I use the pre-minced garlic, sometimes just garlic powder because I use what I have. The flavor is still amazing.

So here is my general recipe guide, but as I’ve said, I use it loosely. My basic goal is to create a curry that is delicious and my family will love - and use up what I already have in my cupboards, fridge and freezer. I should really call this one Cauliflower Chickpea Or Whatever You Have Already Curry!

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Cauliflower Curry

Yield: 4-6

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

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Ingredients

• 1 onion, diced
• 3 large carrots, sliced diagonally
• 3 cloves garlic, minced
• 1 Tbsp curry powder
• 1 Tbsp garam masala
• 2 tsp coriander
• 2 cups vegetable broth (or water)
• 1-28oz can crushed tomatoes
• 2 packages frozen cauliflower
• 1 can chickpeas, drained and rinsed
• 1-14 oz full fat coconut milk in a can
• 1 lemon, juiced
• 2 large handfuls of greens, optional

Instructions

1. In a large deep sided saucepan, over medium to high heat, water saute the onions and carrots until the onions are translucent.
2. Add in the garlic, curry powder, garam masala and coriander and saute for about a minute (until the spices bloom).
3. Add in the veggie broth, crushed tomatoes and bring to a boil.
4. Stir in the cauliflower and chickpeas and return to a boil.
5. Reduce heat to low and simmer for 20 minutes.
6. Add in the coconut milk and lemon juice.
7. Remove from heat and stir in the optional greens.

Notes

Serve over rice or other preferred whole grain.

Don't be afraid to also toss in or substitute with any other veggies you already have like, diced potatoes, sweet potatoes, frozen riced cauliflower or peas.

For a lower fat option swap out the coconut milk for a blended block of silken tofu.