Watching the snowfall outside my window is very picturesque. However, after I have to go out and shovel, I want something hearty and warm! Enter this creamy vegan Indian chickpea curry. It’s a snap to make with about half of the ingredients being spices. Also, only minimal slicing and dicing are required!
2 shallots diced
3 tbsp oil
24 oz. frozen cauliflower
1-inch fresh ginger grated
3 cloves garlic minced or 3 cubes frozen garlic
1 tbsp + 2 tsp garam masala
1/4 tsp cumin
1/4 tsp turmeric
1 tsp salt
1 tsp curry powder
2 cans tomato sauce (8 oz each)
1 can full-fat coconut milk (13.5 oz)
2 cans chickpeas drained and rinsed (15.5 oz each)
2 cups frozen chopped spinach
1 tsp lime juice
Heat the oil over a medium flame and then add the shallots
Sauté the shallots for 3-4 minutes until they start to become translucent
Add in the cauliflower and sauté for 5-6 minutes. Don’t worry if it’s still frozen in the center; it will cook more in the sauce
Add ginger and garlic and sauté 1-2 minutes until fragrant.
Add spices and stir for 1-2 minutes to let them toast.
Add tomato sauce, coconut milk, chickpeas, spinach, and stir to combine.
Let the mixture come to a boil and let it boil uncovered for 15 minutes.
Turn off the flame and finish with the lime juice.
Serve hot over white rice or with naan bread to soak up the amazing sauce.
This curry only gets better as it sits in the fridge, so feel free to make it a day or two in advance!
Keywords: curry, indian, vegan, vegetarian, comfort, spices
Find it online: https://www.opopcooks.com/indian-vegan-chickpea-curry/