Vegan Chickpea Curry With Coconut Romanesco

A delicious, quick and easy vegan dinner. This vegan chickpea curry features coconut poached romanesco cauliflower. Serve with your favorite rice, steamed millet, or quinoa – along with a wedge of lime. And it’s vegetarian, vegan, and gluten-free! 

Recipe

Ingredients

• 1 tbsp ginger peeled and minced
• 4 leaves kaffir lime stem removed and finely chopped
• 1 stalk of lemongrass finely chopped, white part only
• ½ red chili deseeded and finely chopped
• 2 tsp coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• 14 oz coconut milk (400g)
• 1 head of romanesco cleaned and broken down into florets
• 1 cup chickpeas drained and rinsed
• 2 tsp soy sauce, gluten-free variety if needed
• TO SERVE:
• rice cooked
• lime wedges
• ⅓ cup cilantro (coriander leaves)

Instructions

• Place a medium saucepan over a medium heat. 
• Add the coconut oil, ginger, kaffir lime leaves, and lemongrass and cook for a 1-2 minutes. 
• Add the ground cumin and coriander and cook until fragrant before adding the coconut milk, romanesco, soy sauce and chickpeas. 
• Bring to a boil and reduce heat to low. Cook for 10 to 15 minutes or until the vegetables are fork tender. Taste and adjust the seasoning as necessary.
• Serve with rice, a squeeze of lime and cilantro leaves.

Nutrition