Cozy Vegan Cauliflower Chickpea Coconut Curry Recipe
A flavorful and creamy vegan crock-pot freezer meal featuring roasted cauliflower and chickpeas simmered in a rich coconut curry sauce. This dish is perfect for batch cooking and serves well over rice with warm naan on the side, combining aromatic spices with a hint of sweetness and fresh lime and cilantro for brightness.
- Time: 45 min
- Servings: 4
Source: recipiana
Ingredients
- large cauliflower, cut into bite-sized florets
- medium red onion, diced
- small serrano pepper, sliced
- garlic, minced or chopped
- tablespoon fresh ginger, grated
- lime, juiced
- cilantro, chopped
- tablespoon curry powder
- teaspoons agave nectar
- teaspoon salt
- Fresh cracked pepper, to taste
- tablespoons grapeseed oil
- ounce can diced tomatoes
- ounce can full-fat coconut milk
- ounce can chickpeas, rinsed and drained well
- Rice, about 3 cups cooked, for serving
- Naan bread, for serving