Best 3 Vegan Cauliflower With Chickpeas Recipes

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VEGAN CAULIFLOWER, POTATO, AND CHICKPEA CURRY



Vegan Cauliflower, Potato, and Chickpea Curry image

This vegan cauliflower curry is hearty, nutritious, and comes together in just 45 minutes! Serve with coconut rice or garlic naan bread.

Provided by Laura / A Beautiful Plate

Categories     Vegetarian

Time 45m

Number Of Ingredients 20

1 large head of cauliflower (roughly 2 lbs) (trimmed)
¾ lb Yukon gold potatoes
kosher salt
2 tablespoons vegetable oil
3 medium onions (chopped)
4 garlic cloves (minced)
1-inch piece fresh ginger root (peeled and finely grated)
1 tablespoon ground coriander
1 tablespoon ground cumin
½ teaspoon ground cardamom
pinch dried red pepper flakes
2 star anise pods (optional)
1 (28 oz) can chopped tomatoes
1 (15 oz) can chickpeas (drained and rinsed)
2 cups (480 mL) vegetable broth (or substitute with water)
1 tablespoon garam masala
¾ cup (180 mL) light or full-fat coconut milk
large bunch of fresh cilantro (chopped)
kosher salt
freshly ground pepper

Steps:

  • Cut the cauliflower into medium-sized florets. Chop the potatoes into ¾-inch chunks. Place cauliflower and potatoes in a large soup pot and fill with cold water. Season the water heavily with salt. Bring to a rolling boil over the stove. Remove from the heat and drain into a large colander. Set the colander over the pot to keep warm while you prepare the remaining ingredients.
  • Heat the oil in a large, heavy pot. Add the onions, garlic, and ginger, and saute, stirring every few minutes, for about 8 to 10 minutes, or until the onions are very soft and translucent. Adjust heat if necessary.
  • Add the ground coriander, cumin, cardamom, red pepper flakes, star anise, and a generous pinch of salt and pepper. Cook, stirring frequently, for 2 to 3 minutes, or until very fragrant. Add the tomatoes with their juices and drained chickpeas, and stir mixture together. Add the drained cauliflower and potatoes, and vegetable broth (or water, if using) to the pot. The liquid should almost reach the top of the vegetable mixture. Bring to a low simmer. Simmer the mixture for 10 minutes, stirring gently. until the cauliflower and potatoes are fork tender.
  • Stir in the garam masala and coconut milk, simmer for an additional 10 minutes, and season to taste with salt and pepper. This dish requires a heavy hand of seasoning. Finish the soup by sprinkling and stirring in ½ to ¾ cup roughly chopped cilantro. Serve with rice and naan.

Nutrition Facts : ServingSize 1 serving, Calories 453 kcal, Carbohydrate 25 g, Protein 23 g, Fat 9 g, SaturatedFat 1 g, Sodium 1154 mg, Fiber 20 g, Sugar 14 g, UnsaturatedFat 6 g

VEGAN INDIAN CAULIFLOWER AND CHICKPEA CURRY



Vegan Indian Cauliflower and Chickpea Curry image

Vegan Indian Cauliflower and Chickpea Curry is a super healthy, super easy yet satisfying meatless meal that's full of spicy goodness!

Provided by By: Carol | From A Chef's Kitchen

Categories     Vegetarian / Vegan Entrees

Time 45m

Number Of Ingredients 14

2 tablespoons canola oil (or coconut oil)
1 large onion (thinly sliced vertically)
1 large red bell pepper (thinly sliced)
4 cloves garlic (minced)
2 tablespoons minced ginger
2 tablespoons Madras curry powder
1 medium head cauliflower (cut into florets)
2 cups vegetable broth
1 can (15-ounce) chickpeas (drained and rinsed)
1 can (15-ounce) diced tomatoes (undrained)
1 can (13.5-ounce) coconut milk
Salt and freshly ground black pepper (to taste)
1/2 cup chopped cilantro (plus more for garnish)
Cooked basmati rice

Steps:

  • Heat oil in a large skillet or saute pan over medium-high heat.
  • Add the onion, reduce heat to medium and cook 4-5 minutes or until beginning to soften.
  • Add the red bell pepper and cook 1-2 minutes or until beginning to soften.
  • Add the garlic, ginger and curry powder. Cook 10-15 seconds or until fragrant.
  • Add the cauliflower, vegetable broth, chickpeas, tomatoes and coconut milk.
  • Bring to a boil, reduce heat to medium-low and simmer 10-15 minutes or until cauliflower is cooked, not crunchy, but still has some texture.
  • Season to taste with salt and black pepper. Stir in cilantro.
  • Serve with basmati rice garnished with cilantro

Nutrition Facts : ServingSize 1, Calories 299 kcal, Carbohydrate 12 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 347 mg, Fiber 4 g, Sugar 5 g, TransFat 1 g, UnsaturatedFat 4 g

CURRIED CAULIFLOWER AND CHICKPEAS



Curried Cauliflower and Chickpeas image

This curried cauliflower is extraordinary and wholesome!

Provided by Stephanie Wiebe Meismer

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons curry powder
1 (1 inch) piece fresh ginger, peeled and minced
1 (14 ounce) can diced tomatoes
2 tablespoons tomato paste
1 cup water
1 medium head cauliflower, cut into florets
2 (15 ounce) cans chickpeas, rinsed and drained

Steps:

  • Heat olive in a skillet over medium heat. Add onion, curry powder, and ginger; cook and stir until onion is soft, 5 to 7 minutes. Add tomatoes and cook for 6 minutes.
  • Stir in tomato paste, then 1 cup water. Add cauliflower and chickpeas; stir to coat. Reduce heat, cover, and simmer until cauliflower is tender, 15 to 20 minutes.
  • Uncover, and cook until excess moisture evaporates, 1 to 2 minutes; do not burn. Season to taste.

Nutrition Facts : Calories 274.3 calories, Carbohydrate 47.1 g, Fat 5.6 g, Fiber 11.7 g, Protein 11.1 g, SaturatedFat 0.7 g, Sodium 677.3 mg, Sugar 7.4 g

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