Vegan Roasted Cauliflower Chickpea Coconut Curry

Cook Time 30 mins
Total Time 30 mins
Courses: , ,
Servings: 4
Ingredients
  • 1 cauliflower (whole head)
  • 1/3 cup olive oil
  • 400 g mushrooms
  • 2 carrots (medium)
  • 2 can chickpeas
  • 1 can chopped tomatoes
  • 1 head of ginger
  • big bunch of fresh coriander leaves
  • 2 onions
  • 10 clove garlic
  • 1 can coconut milk (canned)
  • 2 tsp salt
  • 2 tsp cumin powder
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1/4 tsp nutmeg
  • 2 tsp coriander powder
  • 2 tsp pul biber (aleppo pepper)
Instructions
  1. 1

    Start by cutting the cauliflower florets into small pieces. Drizzle with half the olive oil in the recipe and roast in the oven on 180 degrees for about 20 minutes until golden and crispy.

  2. 2

    With the remaining oil, sauté finely chopped onions with finely chopped garlic together. Cut ginger into big chunks to incorporate the flavour in the curry but big enough chunks to later remove the pieces from the curry. Add the spices to the pan.

  3. 3

    Add the mushrooms and carrots to the pan and sauté again for about 8 - 10 minutes followed by the canned tomatoes and let them cook together for 10 minutes on high heat. Now, add the coconut milk and chickpeas and allow the dish to cook for another 5 minutes.

  4. 4

    Throw the cauliflower florets into the mix and cook for an additional 10 minutes.

  5. 5

    Plate up the Vegan Roasted Cauliflower Chickpea Curry and serve with a generous amount of coriandar on top with sides of fresh lemon or lime slices and avocado on the side.

  6. 6

    Serve and enjoy :)

Read it online: https://peanutswirls.com/recipe/vegan-roasted-cauliflower-chickpea-curry/