Huge flavor does not always need hours and hours of time to develop. This delicious chickpea and cauliflower curry is made in one pan and has a huge pop of flavor all in under 20 minutes!
- 1 tbsp olive oil
- 1 large onion
- 4 cloves of garlic
- 1 inch knob of ginger
- 1 small head of cauliflower (chopped into bite size florets)
- 1 can of chickpeas (drained *)
- 1 tbsp curry powder
- 2 tsp garam masala
- 2 tsp smoked paprika
- 1 tbsp turmeric
- chili flakes (optional)
- 1 can diced tomatoes
- 2 cups vegetable broth
- 1 large handful of cilantro (roughly copped)
- 1 lime cut up in wedges
- salt and pepper to taste
- Place onions, ginger, garlic and 1/2 a cup of water into a blender or a food processor. (You may not need the water in a food processor but you will definitely need it for a blender).*
- Puree everything until it is finely chopped.
- Heat up olive oil on medium heat in a large pan.
- Add the pureed onion mixture to the pan allow to sweat for 2-3 minutes. Do not let it get caramelized.
- Add the tomatoes , curry powder, garam masala, paprika, turmeric and chili flakes to the pan. Season with salt and pepper. Combine everything and let it cook for 3-4 minutes.
- Add cauliflower and vegetable broth. Let it cook for about 5 minutes until the mixture reduces and the cauliflower is fork tender.
- Add in the chickpeas and cilantro.
- Taste, season and serve over rice and with lime wedges.
1. You can reserve the brine from the chickpeas to make aquaphaba. AKA vegan meringue. Recipe on the way…soon 🙂
2. You can certainly chop everything up by hand, however I like the homogenous mix that the blender and or food processor gives us plus…IT’S A TOTAL TIME SAVER.
3. If you are out of tomatoes, you can use 3 tbsp of tomato paste instead.
4. The nutritional information is to be used for information purposes only.
- Category: Main Course, Vegetarian
- Cuisine: Indian