A hearty one-pot meal, vegan Cauliflower Chickpea Curry is easy to prepare in under an hour. You can make it with or without coconut milk to suit your taste. This fragrant dish is delicious on its own or with rice or your favorite grain.
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Fusion, Indian
Special diet: gluten-free, nut-free, soy-free, vegan
Heat the olive oil in a Dutch oven or medium saucepan over medium heat. Add the onion and cook until very soft and just starting to brown, about 12 to 15 minutes. Add the garlic and cook for about a minute before adding the curry and bay leaf. Cook for another 30 seconds. Then add the cauliflower, potatoes, crushed tomatoes, chickpeas and vegetable stock.
Bring to a simmer, lower the heat and continue to simmer gently for about 20 minutes or until the potatoes are just tender.
Add the peas and coconut milk, if you’re using it, and cook just another minute. Remove the bay leaf and add salt and pepper to taste.
Notes
Reprinted with permission from Frugal Vegan by Katie Koteen and Kate Kasbee, Page Street Publishing Co. 2017.
Nutrition information does not include the optional coconut milk.
The leftovers are fabulous the next day! You can store them in an airtight container in the refrigerator for up to 3 days. If freezing the curry, leave out the coconut milk. Freeze for up to 3 months.