Easy African Curry with Cauliflower

 

A rich and flavorful African curry, Cape Malay Curry, is packed with cauliflower and chickpeas. This vegan curry is rich and creamy without coconut milk.

What you will need

1 tablespoon olive oil

1/2 medium red onion, diced

1 medium red bell pepper, diced

1 small cauliflower, cut into bite-sized pieces (about 4 cups)

2 medium cloves garlic, minced

1 tablespoon curry powder(see note)

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons turmeric

1 teaspoon cinnamon

1 teaspoon smoked paprika

1/4 teaspoon clove

1 15-ounce can chickpeas, drained and rinsed

1/4 cup golden raisins (see note)

3 to 4 cups low-sodium vegetable broth

salt, to taste

2 to 3 cups brown rice, quinoa, or millet for serving

1 tablespoon olive oil

1/2 medium red onion, diced

1 medium red bell pepper, diced

1 small cauliflower, cut into bite-sized pieces (about 4 cups)

2 medium cloves garlic, minced

1 tablespoon curry powder(see note)

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons turmeric

1 teaspoon cinnamon

1 teaspoon smoked paprika

1/4 teaspoon clove

1 15-ounce can chickpeas, drained and rinsed

1/4 cup golden raisins (see note)

3 to 4 cups low-sodium vegetable broth

salt, to taste

2 to 3 cups brown rice, quinoa, or millet for serving

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