Heat up a large nonstick pot with oil, add onion and cook until translucent. (4-5 minutes.)
1 onion medium, 2 tablespoon cooking oil
Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.
2 fresh garlic cloves, 1 tablespoon ginger, 1 tablespoon Thai red curry paste, 1 tablespoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon salt, black pepper, 1 teaspoon cumin ground
Next, follow with cauliflower and season with salt. Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.
4 cup cauliflower florets, 1 teaspoon salt
After that, add tomatoes, chickpeas vegetable broth. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.
4 cup cauliflower florets, 13.5 ounces (2 cans) can of crushed tomatoes, 30 ounces (2 cans) chickpeas (garbanzo beans), 1 cup vegetable broth
Add coconut milk last and simmer for another 5 -10 minutes on low.
1 can light coconut milk or full fat
Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
2 tablespoon fresh cilantro, 1 medium whole lime juice (or to taste)
Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.
