SERVES: 4 TO 6
PREP TIME: 20 minutes
ACTIVE TIME: 15 minutes
INACTIVE TIME: 10 minutes
1 tablespoon coconut oil
1 medium brown onion, diced
2 garlic cloves, minced
1 tablespoon grated fresh ginger
1 tablespoon curry powder
2 teaspoons garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 medium head cauliflower, broken into florets
250 grams cremini mushrooms (or button mushrooms), sliced
One 400 gram can chickpeas, rinsed and drained
One 400 gram 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 Coriander, optional
Chopped cashews, optional (see Variation)
Cooked rice (or vegan bread)
Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, and ginger and sauté until the onion is just becoming translucent. Add the curry powder, garam masala, coriander, cumin, and turmeric and cook until fragrant, about 1 minute.
Add the cauliflower, mushrooms, chickpeas, tomatoes and their liquid, and the broth and bring to a boil. Reduce the heat to a simmer and cover. Cook for about 10 minutes, then remove the lid and cook for about 5 minutes more. Stir in the yogurt and cook for a few minutes, until heated through. Add salt and pepper and remove from the heat.
- Top with chopped coriander and/or cashews, if desired, serve with rice or bread. Store leftovers in an airtight container in the fridge for 4 to 5 days.
To make this nut-free, switch out the cashews with pumpkin seeds or sesame seeds.