Syrnyk
Vegan Cauliflower and Chickpea Curry
Gather all ingredients and chop the garlic, ginger, onion, and tomato. Cut cauliflower into small florets. Measure out the chickpeas and coconut milk. Have vegetable broth ready.
Ingredients:
Sauté the Vegetables
In a pot, heat olive oil over medium heat. Add chopped onion, garlic, and ginger. Sauté until onions are translucent.
Cook the Curry
Add cauliflower florets, chickpeas, coconut milk, broth, and chopped tomato to the pot. Stir well and bring to a simmer. Cook for about 20 minutes until the cauliflower is tender.
Garnish and Serve
Once cooked, remove from heat and stir in freshly chopped cilantro. Serve the curry in a bowl and enjoy!
Enjoy!
Serve the curry hot, garnished with fresh cilantro. This dish pairs well with rice or naan. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving for the best flavor.
Nutrition Facts
| Total Fat4grams | 6.0% |
| Saturated Fat1grams | 5.0% |
| Sodium150mg | 7.0% |
| Total Carbohydrates16grams | 5.0% |
| Fibers3grams | 9.0% |
| Total Sugars2grams | |
| Protein4grams | |
| Vitamin A150mcg | 19.0% |
| Vitamin C22mg | 26.0% |
| Calcium17mg | 2.0% |
| Iron1mg | 8.0% |
| Magnesium17mg | 4.0% |
| Potassium250mg | 5.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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