I love this recipe. Rich, creamy curry with big chunks of veggies
Prep Time30 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr15 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: Cauliflower Curry, Roasted Red Pepper
Servings: 6
Ingredients
1LgCauliflower Cut into bite size pieces
4LgRed Peppers
1MedRed OnionDiced
1LgBunch of spinachChopped
5ClovesGarlicMinced
2Cans ChickpeasDrained
1CanCoconut Milk
1TCondensed coconut milk
5TNutritional Yeast
1tSmoked paprika
3 to 4TYellow curry powder
1tSalt
1tPepper
1ContainerCherry tomatoesQuartered
1CupUncooked Basmati riceOr any rice you have on hand
3TCornstarch
Instructions
Preheat over to 425 degrees.
Place the red peppers in the oven and roast until the skin is charred. Usually about 30 minutes. Flip the peppers to evenly char each side. Remove from the oven and place in the plastic bag and let cool. When cooled, peel off the skin, remove the stem and the seeds and chop.
In a large pot, sauce the onion and garlic with a little olive oil.
In a food processor place the sauteed onion and garlic mixture, the chopped red pepper, the coconut milk, corn starch, smoked paprika and 1 can of chickpeas. Blend until smooth.
Add the blended mixture back into your large pot. Add the 2nd can of chickpeas, the spinach, cauliflower, tomatoes, curry powder, nutritional yeast and salt and pepper and begin to simmer. If you need more liquid, add a little almond milk.
Simmer for about 15 minutes. The mixture should start to thicken and the cauliflower should begin to soften.
Pour the mixture into a large baking dish and bake at 375 degrees for 45 minutes or until the top begins to brown.
Cook basmati rice per instructions.
Notes
NOTE: Serve over the rice with some warm Naan on the side!