Ingredients:
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 cup spinach, chopped
- 1 cup cauliflower florets
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cayenne pepper (adjust to taste for spice)
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- Cooked rice or naan bread (for serving)
Instructions:
- In a large skillet or pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.
- Stir in the curry powder, turmeric powder, cumin powder, coriander powder, and cayenne pepper. Cook the spices for 1-2 minutes to release their flavors.
- Add the diced tomatoes (with their juice) to the pot. Cook for a few minutes until the tomatoes break down and create a thick sauce.
- Pour in the coconut milk and vegetable broth. Stir well to combine.
- Add the drained chickpeas, chopped spinach, and cauliflower florets to the pot. Season with salt and pepper to taste.
- Bring the curry to a simmer, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes, or until the vegetables are tender.
- Taste and adjust the seasonings if needed. If you prefer a thicker curry, you can let it simmer uncovered for a few more minutes.
- Serve the vegan chickpea curry over cooked rice or with naan bread. Garnish with chopped fresh cilantro.
Enjoy your delicious Vegan Chickpea Curry!