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This vegan cauliflower curry is hearty, filling, and comes together in just 45 minutes. We’re ending the week off with a simple and vegan cauliflower curry! I still love this braised Indian chicken with chickpeas, but if you want a vegan vegetable curry, this dish is for you. Similarly to the chicken recipe, this dish is very weeknight friendly and makes great leftovers. Many of you request more vegetarian recipes on the blog and I’m more than happy to oblige, because I happen to make vegetarian recipes throughout the week! They sort of outnumber the non-vegetarian ones now that I think about it.
If the title of the recipe is any indicator, this vegetarian curry just happens to be vegan as well! Oh, and gluten-free! Convenient, huh?
VEGAN CAULIFLOWER, POTATO, AND CHICKPEA CURRY
YIELD: 6 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 30 MINUTES TOTAL TIME: 45 MINUTES
INGREDIENTS:
1 large (2 lbs) head of cauliflower, trimmed
3/4 lb Yukon gold potatoes
kosher salt
2 tablespoons vegetable oil
3 medium onions, chopped
4 garlic cloves, minced
1-inch piece of fresh ginger, peeled, and finely grated
2 teaspoons ground coriander
2 teaspoons ground cumin
1/4 teaspoon ground cardamom
pinch of dried red pepper flakes
2 star anise (optional)
1 (28-ounce) can chopped tomatoes
1 (14 to 15 ounce) can chickpeas, drained and rinsed
2 cups vegetable broth (or substitute with water)
1 tablespoon garam masala
3/4 cup light coconut milk
large bunch of fresh cilantro, chopped
kosher salt
freshly ground pepper
DIRECTIONS:
- Cut the cauliflower into medium-sized florets. Chop the potatoes into 3/4-inch chunks roughly. 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 immediately, and drain gently into a colander. Place colander over the pot to stay 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 salt and pepper, and 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 cauliflower and potatoes. Add the vegetable broth (or water, if using)–the broth/water should almost reach the top of the vegetable mixture–and bring to a low simmer. Simmer mixture for 10 minutes, stirring occasionally, until the cauliflower and potatoes are fork tender.
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