Creamy Vegan Chickpea and Cauliflower Curry

• 1 medium cauliflower head, cut into bite-sized florets
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 (14 oz) can diced tomatoes, undrained
• 1 (14 oz) can chickpeas, drained and rinsed
• 1 (13.5 oz) can full-fat coconut milk
• Salt and black pepper, to taste
• Fresh cilantro leaves, chopped (for garnish)
• Cooked basmati rice or naan, for serving

Instructions

1. Preheat your oven to 425°F (220°C). Toss the cauliflower florets with half the olive oil and a pinch of salt. Spread evenly on a baking sheet and roast for 20 minutes until golden and tender, flipping halfway through.
2. While cauliflower is roasting, heat the remaining olive oil in a large skillet or saucepan over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
3. Add the minced garlic and grated ginger to the onions. Cook for 1-2 minutes until fragrant, stirring frequently.
4. Stir in curry powder, ground cumin, and smoked paprika, cooking for about 1 minute to toast the spices and release their aroma.
5. Pour in the canned diced tomatoes with their juice. Bring to a gentle simmer and cook for 8 minutes, stirring occasionally, allowing the sauce to thicken slightly.
6. Add the chickpeas and roasted cauliflower to the tomato sauce, stirring to combine. Then pour in the coconut milk and mix well. Simmer the curry gently for 10 minutes to allow flavors to meld. Season with salt and black pepper to taste.
7. Remove from heat and garnish with chopped fresh cilantro. Serve hot over cooked basmati rice or with warm naan bread for a complete meal.

Chef tips

• If you prefer a smoother curry sauce, blend the tomato mixture before adding chickpeas and cauliflower.
• For extra heat, add ½ teaspoon cayenne pepper or chopped green chili with the spices.
• You can substitute cauliflower with broccoli or sweet potato chunks for variety.
• Use light coconut milk to reduce calories but note it will be less creamy.