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Tomato Coconut Curry with Cauliflower and Chickpeas

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5 from 1 review

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.

Find it online: https://www.alisonsallspice.com/tomato-coconut-curry-cauliflower-chickpeas/