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Tomato Coconut Curry With Cauliflower And Chickpeas [Vegan, Gluten-Free] – One Green Planet

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Tomato Coconut Curry With Cauliflower And Chickpeas [Vegan, Gluten-Free]

A constant wealthy taste with numerous protein blended together with your aromatics, comparable to garlic, ginger, and onion. Merely simmer to pay attention.
This tomato coconut curry with cauliflower and chickpeas is made with easy components and spices, so it is going to be simple to make and revel in!

Components You Want for Tomato Coconut Curry With Cauliflower And Chickpeas [Vegan, Gluten-Free]

To Make the Spice Paste:

  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 28-ounce can fire-roasted tomatoes
  • 3 dried chilis
  • 1 1/2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon garam masala

To Make the Curry:

  • 1 cup coconut milk
  • 3 cups cooked chickpeas
  • 3 cups cauliflower florets, steamed
  • 2 cups inexperienced peas, frozen and defrosted
  • Cooked brown rice and/or gluten-free naan, for serving

Notes

Dietary Info

Per Serving of Curry (earlier than added naan or rice): Energy: 333 | Carbs: 56 g | Fats: 5 g | Protein: 19 g | Sodium: 368 mg | Sugar: 15 g

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