One-pot Vegan Cauliflower and Chickpea Curry
One-pot vegan cauliflower and chickpea curry unite high-protein chickpeas, nutritious cauliflower, and warm Indian spices for an easy plant-based dinner.
Servings: 6
Calories: 210kcal
Ingredients
- 2 large onions chopped, about 4 cups
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 1-2 teaspoons dried chili flakes
- ½ cup water or vegetable broth for more flavor
- 1 medium cauliflower cut into small florets, 4-6 cups
- 2 whole star anise or 1 teaspoon ground anise
- 2 teaspoons garam masala
- 2 teaspoons ground coriander
- 2 teaspoons cumin
- 5 medium tomatoes about 5 cups diced
- 3 cups cooked chickpeas garbanzo beans, drained and rinsed ,1 can
- salt and pepper to taste
Instructions
- Use a spice grinder to blend the whole star anise into a fine powder.
- Heat a large pan or Dutch oven to medium heat and add the onions. Cook for 2-3 minutes until the onions soften.
- Add the garlic, ginger, and chili flakes. Stir them in and add ½ a cup of water to deglaze the pan. Stir the bottom of the pan to pick up any stuck-on ingredients.
- Pour in the cauliflower florets and lower the heat a little. Cover the pot and allow the cauliflower to steam for 8-10 minutes. Add a little water if the original amount is all absorbed.
- Mix in the rest of the spices, tomatoes, and chickpeas. Cover the pot again and cook for 15-20 minutes until the cauliflower is fork tender (not mushy) and the tomatoes have broken down.
- Stir, adjust the spices, and add salt and pepper to taste.
- Garnish with chopped cilantro, lemon juice, or finely chopped red onions.
Notes
- To moderate the amount of anise, add ¼ - ½ teaspoon of ground anise and add more as the tomatoes break down.
- Use 4-6 cups of florets if you buy the prepared kind. Cut any large florets into smaller pieces if needed.
- Frozen cauliflower can be used but should be the small floret variety. It’s best to thaw or lightly steam it first and press out the excess water. After cooking the onions, add the garlic and ginger, then add the rest of the spices, tomatoes, and chickpeas. Cover and let the tomatoes cook down. Add the cauliflower at the end to reheat.
- Try our homemade garam masala recipe and you'll be ready for more of our favorite curry recipes.
Nutrition
Calories: 210kcal | Carbohydrates: 38g | Protein: 11g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 886mg | Fiber: 11g | Sugar: 11g | Vitamin A: 985IU | Vitamin C: 66mg | Calcium: 102mg | Iron: 4mg