Curried Chickpea and Cauliflower |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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vegan chickpea and cauliflower curry from vegweb Ingredients:
1/2 head cauliflower, cut into florets |
8 ounces firm tofu, extra firm, pressed and drained, cubed |
4 garlic cloves, crushed |
15 ounces chickpeas |
15 ounces diced tomatoes |
1/2 onion, quartered and sliced |
2 -3 teaspoons curry powder |
1 teaspoon cumin |
salt and pepper |
Directions:
1. Heat pan and brown tofu cubes on one side with cooking spray. Before flipping, sprinkle the curry over all cubes and add crushed garlic. Flip and let sit for 1 minute. Add the cauliflower and onions, cook for 5 min, stirring occasionally. Add the garbanzo beans and cumin, stirring well. Cover and simmer for about 10 minutes. Add the tomatoes and simmer for another 5 minutes, covered. Season to taste with salt and pepper.
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