Recipe Info
- Recipe Cuisine: Vegan
- Recipe Category: Mains
- Tagged: Dairy Free, Gluten Free Option, Soy Free, Vegan
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Recipe Yield: 4-6 Servings
Ingredients
- 1 tbsp. coconut oil
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 tbsp. grated fresh ginger
- 1 tbsp. curry powder
- 2 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1 medium (1-pound) head cauliflower, broken into florets
- 8oz cremini mushrooms (or button mushrooms), sliced
- One 15 oz can chickpeas, rinsed and drained
- One 15oz can no-salt-added fire-roasted diced tomatoes
- 3 cups low-sodium vegetable broth
- 1 cup plain coconut yogurt (preferably unsweetened)
- Salt and black pepper to taste
- Chopped fresh cilantro, optional
- Chopped cashews, optional (see Variation)
- Cooked rice (or vegan bread)
Instructions
- In a large pot or Dutch oven, melt the coconut oil over medium heat. Sauté the onion, garlic, and ginger until the onion is just translucent. Cook until the curry powder, garam masala, coriander, cumin, and turmeric are fragrant, about 1 minute.
- Bring the cauliflower, mushrooms, chickpeas, tomatoes and liquid, and broth to a boil. Reduce the heat to a low setting and cover. Cook for about 10 minutes, then remove the lid and continue to cook for another 5 minutes. Cook for a few minutes, stirring constantly, until the yogurt is heated through. Remove from the heat and season with salt and pepper.
- If desired, garnish with chopped cilantro and/or cashews and serve with rice or bread. Refrigerate leftovers in an airtight container for 4 to 5 days.
VARIATION
To make it nut-free, substitute pepitas (pumpkin seeds) or sesame seeds for the cashews.
Recipe Nutrition Info
- Calories: 55
- Fat: 2.6g
- Carbs: 5.6g
- Protein: 2.5g
- Sugar: 1.5g
