1 cauliflower heat, leaves removed, cut into small florets
1–15.5oz can of garbanzo beans, rinsed
2 tbsp + 2 tbsp olive oil
1/2 yellow onion, diced (3/4 cup)
2 inch ginger, peeled and minced
4 cloves garlic, peeled and minced
1 jalapeño, seeds removed and diced (use half if you want less spicy)
1 1/2 tbsp green curry paste
1 tbsp curry powder
1 tsp turmeric powder
1–13.5oz can full fat coconut milk
1 cup vegetable broth
kosher salt and freshly ground black pepper to taste
2 tbsp cilantro, chopped + more for garnish
Basmati rice, prepared to package instruction
In a large skillet or dutch oven, over medium heat, add in 2 tbsp olive oil, onion and jalapeño. Sauté until onion softens, about 4 minutes. Add in the ginger and garlic, sauté an additional minute until fragrant.
Add in the curry paste, curry powder, and turmeric powder. Mix until combined, add in the additional 2 tbsp of olive oil if needed. Allow the spices to cook for a minute. Whisk in the coconut milk until the clumps are removed and the 1 cup of vegetable broth. Taste and add in kosher salt and freshly ground black pepper. Bring to a boil.
Once boiling, add in the cauliflower and chickpeas then lower the heat to simmer. Cover and allow the cauliflower to cook until fork tender, about 15 minutes. Do not overcook, you don’t want the cauliflower to get mushy. Add in the cilantro, stir, and serve with basmati rice, naan bread, and lime wedges.
Peel ginger with a spoon, it’s quick and you don’t lose a bunch of ginger
Use full fat coconut milk, it will give you a thick and rich sauce
Curry powder already has many spices, but brighten it up with fresh ginger, garlic, and onion
Recipe was made with fresh cauliflower not frozen, it may alter the sauce
Serve with limes to punch up the flavors and add brightness