I’ve been craving curry with cauliflower and chickpeas for a while now so I decided to try this since cauliflower is on sale at Sprouts this week. This was really good and pretty easy to make. My hubby ate two small bowls of it before I even started the quinoa and our 14 month old son ate a ton of it! He’s learning how to use a spoon and did quite well with this dish! I served this over quinoa but I bet brown rice would work too.I also doubled the recipe in order to have lots of leftovers.
1⁄2 yellow onion, finely chopped
1⁄2 head cauliflower (about 1 pound), cut into florets
2 tablespoons curry powder – I used Kashmiri Curry from World Spice
1 vine-ripened tomato, chopped OR 1 can diced tomatoes
1 1⁄2 cups chickpeas, cooked OR 1 can chickpeas, drained and rinsed
2 tablespoons tomato paste
1 can full-fat coconut milk – (I used one can of regular and one can of lite)
1 tablespoon ume plum vinegar or apple cider vinegar
1 teaspoon freshly grated ginger root
1/3 cup cilantro leaves, chopped – a few extra for garnish
Cooked quinoa – I served this over quinoa and it was really good! You could use brown rice too.
- Water sauté the onion and cauliflower. Cook until the onions caramelize and the cauliflower is browned.
- Add the curry powder and tomatoes. Cook, stirring, until the tomatoes break down and soften, about 6 minutes.
- Mix in the chickpeas, tomato paste, ginger and coconut milk. Stir everything together. Reduce the heat to medium-low, cover and simmer until the cauliflower istender, about 15 to 20 minutes.
- Uncover and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Add ume vinegar/apple cider vinegar. Garnish with cilantro before serving.