Curry dishes are very popular and with good reason. The spices are bold and the sauce is creamy.
Course Main Dish
Cuisine Asian Style, Gluten Free
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 6Servings
Calories 377kcal
Author Ginny McMeans
Ingredients
1tablespooncoconut oil
¾cupyellow onion, diced
4clovesgarlic, medium and minced
2teaspoonsgaram masala
½teaspooncayenne pepper
1tablespoontomato paste
2cupsvegetable broth
1cupcoconut milk, from a can
1headcauliflower, small head, cut into small florets
1cuptomatoes, cored and seeded, about 2 tomatoes
1cupcarrots, peeled and cut into ½" pieces, 2 carrots
15ounceschickpeas, canned - drained and rinsed
½teaspoonsea salt
4cupsjasmine rice, cooked
Instructions
In a large stock pot heat the oil over medium high heat. Add the onion and sauté 10 minutes.
Add garlic and cook another minute.
Add garam masala and cayenne pepper. Stir for a few seconds to cook the spices. Click here for homemade garam masala. You probably have all of the ingredients already.
Add tomato paste and mix in.
Add vegetable stock and coconut milk. Cook on high, stirring, and bring to a boil. Lower the heat and simmer for 10 minutes.
Add cauliflower, tomatoes and carrots. Turn to medium high and bring to a boil. Cover and lower the heat to a simmer.
Cook for 20 minutes.
Add chickpeas and salt and heat through, 3 to 5 minutes. Serve with rice.