Chickpea Coconut Curry | Gluten-Free, Vegan, Plant-Based
- Yield: Serves 4 1x
- 1/2 a large cauliflower, divided into small pieces
- 2 cups chopped onion (small dice)
- 2 tablespoons olive oil
- 4 large garlic cloves, minced
- 1 can coconut milk
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 2 tablespoons nutritional yeast flakes
- 1/2 teaspoon turmeric
- 1/8 teaspoon crushed red pepper (optional)
- pinch of ground celery seeds (optional)
- 2 teaspoons Italian seasoning
- 1 teaspoon natural cane sugar (optional)
- 2 teaspoons sea salt
- 1 can petite diced tomatoes
- 2 cans chickpeas, drained and rinsed
- 1 cup fresh spinach, chopped
- 1 cup fresh cilantro and/or parsley, chopped
- 1/3 cup sliced green onion
- Clean and cut cauliflower into bite-size pieces.
- Add to a saucepan, cover with water, and sprinkle with a little salt.
- Bring to a boil, reduce heat and let simmer for 5-6 minutes, until soft.
- Drain the cauliflower, mash into small pieces, and set aside.
- Sauté chopped onions in olive oil until soft.
- Next, add the minced garlic and cook for 1 minute.
- In a blender, add 1 cup cooked cauliflower (set aside the remaining cauliflower to add texture at the end).
- Also add the coconut milk, and seasonings to the blender. Blend until smooth.
- Add the content of the blender to the onion and garlic mixture in the saucepan.
- Add the petite diced tomatoes (including liquid), and bring to a soft boil. Reduce heat to low, add the chickpeas and simmer for 7-10 minutes.
- For the last couple of minutes, add the extra cauliflower pieces.
- Right before serving, add the chopped spinach.
- Garnish with sliced green onion, chopped cilantro and/or parsley. This curry is lovely served over rice, white or brown.