Prep: 10 mins

Cook: 25 mins

Yield: 4-6

Ingredients: 2 cans chickpeas or 1 quart cooked from dry chickpeas, 1/2 head cauliflower, 1 onion, 3 Tbsp garlic/ginger paste or 3 cloves garlic and a 2 inch finger ginger all chopped, 1 can unsweetened light coconut milk, 1 cup crushed tomatoes, 1/2 cup frozen peas, 1 tbsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 3 cardamoms, 1 pinch ground cinnamon, 1 pinch cayenne, salt and black pepper to your liking

How to:

1. Saute garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly

2. Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining the water

3. Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.

4 serve with rice and veggies and garnish with copious cilantro and black pepper.

Enjoy! If you make this recipe please share with Sara and VeganZine on Instagram with #VeganZineBoston.

 

Sara Tercero is the Better Food Guru!
You can find more of her recipes and content here.