Tomato Coconut Curry with Cauliflower and Chickpeas
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Indian
Serves: 4 servings
Ingredients
Spice Paste
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 TBS ginger, minced
  • 28 oz can fired roasted tomatoes
  • 3 dried chilies
  • 1 ½ tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • ½ tsp turmeric
  • ½ tsp garam masala
Curry
  • 1 cup coconut milk
  • 3 cups cooked chickpeas
  • 3 cups cauliflower florets, steamed
  • 2 cups green peas, frozen and defrosted
  • Cooked brown rice and/or whole wheat naan, for serving
Instructions
Spice Paste
  1. Place onion through tomatoes in a blender. Process until smooth. Pour into a large pan and add spices. Saute 20-30 minutes to let the flavors combine, stirring often.
Curry
  1. Mix in remaining ingredients, and simmer 10 more minutes.
  2. Serve with Naan or cooked brown rice.
Recipe by Alisons Allspice at /tomato-coconut-curry-cauliflower-chickpeas/