Vegan Chickpea & Cauliflower Curry

Submitted by Ashlea Fava

Vegan Chickpea and Cauliflower Curry

4 from 1 vote
Serving: 8
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 8

Ingredients
 

  • 1 medium yellow onion diced
  • 1 teaspoon sea salt
  • 2 medium yellow potatoes diced
  • 2 Tablespoon curry powder
  • 1 Tablespoon Garam Masala
  • 1 Tablespoon fresh ginger finely diced or grated
  • 3 cloves garlic finely minced or crushed
  • 1/4 teaspoon cayenne pepper
  • 2 cups vegetable broth
  • 2 14 oz cans chickpeas drained and rinsed
  • 1 medium red capsicum diced
  • 1 medium green capsicum diced
  • 1 medium head cauliflower cut into bite-sized florets
  • 2 14 oz cans diced tomatoes
  • 1 14 oz can light coconut milk
  • 1 8 oz bag baby spinach

Instructions
 

  • 1. Add all ingredients into cooker except spinach and coconut milk
  • 2. Cook on low 8 hours or high 4 hours
  • 3. Stir in the spinach bit by bit to allow it to wilt.
  • 4. Stir in the coconut milk.
  • Serve over rice, or with naan bread.

Notes

  • inspired by recipe from www.heynutritionlady.com

3 thoughts on “Vegan Chickpea & Cauliflower Curry”

  1. 4 stars
    This very nice curry makes a satisfying meal if you’re wanting to have a meat free day. My changes; sweet potato instead of potato and added good amount of cabbage ( cut into squares not shredded). Definitely one to make often. We added yoghurt, peanuts and fruit chutney on top , also would normally serve with rice, or naan bread or poppadams.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top