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We are excited to share this recipe as a sneak peek into our brand new ebook: Planting Our Roots – Veganizing Family Traditions & Sharing Recipes to Begin New Ones. We collaborated with our parents and compiled a book sharing veganized versions of recipes we grew up eating.
This Easy One-Pot Cauliflower & Chickpea Curry is actually a recipe written by Chris’ father Dom. It is perfect for cold winter nights as it is sure to heat you up from the inside out, and is ready in almost no time at all.
The book stemmed from both our family roots and our parent’s desire to veganize our childhood favorites. We not only want to share the importance of family and food, but also the fun and ease of creating vegan versions of our favorite childhood recipes without having to forego any nostalgic and authentic flavors of each dish.
We have been working hard on this ebook since February, and truly poured our hearts into it. We hope that you love this as much as we do 🙂 Click the photo above to check it out or click here.
This is also a part of our monthly collaboration with Caitlin of From My Bowl! We both put together a one-pot recipe, so be sure to check out her oil-free vegan Mushroom Stroganoff pictured above. We taste-tested it and can confirm, it’s DA BOMBBB!!
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!
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Easy Vegan Chickpea & Cauliflower Curry (Oil-free)
- Total Time: 45 minutes
- Yield: 4 servings
Description
This Easy One-Pot Chickpea & Cauliflower Curry is perfect for cold winter nights as it is sure to heat you up from the inside out. Not only is it healthy and hearty, but it is also ready in almost no time at all!
Ingredients
- 2 tablespoons extra virgin olive oil or ~¼ cup water
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 teaspoons curry powder
- 1 teaspoon garam masala
- 1–2 teaspoons green curry paste
- ½ teaspoon cardamom
- 1 head cauliflower
- 2 (15 ½ oz.) cans chickpeas, drained
- 2 (10 oz.) cans diced tomatoes w/ green chiles
- 1 (14 oz.) can organic unsweetened coconut milk
- 1 bunch greens (we use kale, spinach or chard)
- ½ cup chopped cilantro
Instructions
- Heat oil or water in large pot or dutch oven. Once heated, add the onions and garlic, and cook until fragrant and translucent. Be sure to add more water as needed to prevent burning.
- Add the spices and curry paste, and stir until well combined. Mix in the cauliflower and chickpeas, stirring for about 1 minute to heat through, then add the tomatoes and coconut milk.
- Bring mixture boil, then reduce heat to med-low and boil gently until the cauliflower is tender and the liquid thickens slightly, stirring occasionally (about 15-20 minutes).
- Add in the greens and cook through until wilted, stir in the cilantro then season with salt & pepper to taste.
- Serve warm with rice, quinoa and/or anything else of choice.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition facts label provided by Nutri Fox.
Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!
Does this taste okay as leftovers? And is it possible to freeze the leftovers, or would that ruin the texture?
Yes, you can definitely freeze this to enjoy as leftovers.
???? delicious. Made this last night and we knew the recipe was a keeper. Our daughter even ate a few bites! Not too spicy but could adjust as desired. Note: I didn’t have diced or crushed tomatoes so substituted can of organic tomato sauce I had on hand.