Vegan Roasted Cauliflower Chickpea Coconut Curry
There are so many recipes that we absolutely love and repeat because of how delicious they are and how much they fulfil our tastebuds in so many different ways, just like this Vegan Roasted Cauliflower Chickpea Coconut Curry!
Nearly five years ago now, I tried veganism for the whole month of January and I loved it! But of course living with family at the time who love their meat and not being able to cook for myself at times, I had to go with the flow of what was cooked but I have loved and will always love vegan recipes, they are absolutely delicious.
Satisfyingly Filling Vegan Roasted Cauliflower Chickpea Coconut Curry
A specialty Vegan Roasted Cauliflower Chickpea Coconut Curry
I used to make this Vegan Roasted Cauliflower Chickpea Coconut Curry before I got married and back then, my friends would come to my house to specially eat my homemade vegan food. In Turkey, Iran and the Middle Eastern culture, there are so many vegan dishes and recipes that are used on a day to day basis, like hummus and so many different salads.
This curry is made up of so many homely and healthy ingredients that are put together to give both delicious taste and a beautiful colourful dish to look at and fill your dinner table. Cauliflower florets together with chickpeas and a blend of spices give you a warming vegan curry that is both beneficial and fulfilling. Those two specific ingredients taste so incredible together!
The mix of spices I have used in this recipe are so aromatic and delicious, you will love this recipe and your family and friends will be wanting seconds and thirds :)
An Appetizing and fulfilling healthy vegtables curry
What each ingredient gives to this curry?
Each and every one of these ingredients play such a major role in taste and added colour to the mix...
Cauliflowers is one of the main and great additions to the Vegan Roasted Cauliflower Chickpea Coconut Curry by soaking up the flavour and add a unique great texture. Chickpeas add more protein to the curry, give it that extra umph of bulk, and go really nicely with the cauliflower florets! The coconut milk adds to the amazing flavour, giving it the overall liquid substance and sweetness.
Overall, the curry is perfect to make - weekends, weekdays and every evening! It's ready in less than 30 minutes and absolutely delicious :)
Ingredients
- Cauliflower
- Olive Oil
- Mushroom
- Carrots
- Chickpea
- Chopped Tomatoes
- Ginger
- Coriander
- Onions
- Garlic
- Coconut milk
Step by Step
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.
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.
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.
Throw the cauliflower florets into the mix and cook for an additional 10 minutes.
Plate up the Vegan Roasted Cauliflower Chickpea Coconut Curry and serve with a generous amount of coriandar on top with sides of fresh lemon or lime slices and avocado on the side.
Serve and enjoy :)
Frequently Asked Questions
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And of course feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I'd love to hear from you :)
Must Try Recipes
- 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)
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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.
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.
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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.
Throw the cauliflower florets into the mix and cook for an additional 10 minutes.
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.
Serve and enjoy :)
I'm Nelly, the recipes I share here are inspired by the people, cultures and places beloved to me. Peanutswirls represents my love for food, cooking and hosting. I hope to share with you a taste of the Middle East influnced by my upbringing in the West.
I can't wait to see what we cook together.
