Vegan Curried Chickpeas With Cauliflower And Coconut Milk Recipe

About this recipe

A hearty and flavorful vegan dinner featuring tender chickpeas, cauliflower, and a rich coconut curry sauce. Perfect for those seeking a plant-based, satisfying meal.

Ingredients

• 500 g Whole Farm Premium Kabuli Chana (Big Size)
• 250 g Sambar Onion (Sambar Eerulli)
• 30G Primi Piatti Thyme Flakes
• 300 g Organically Grown Cauliflower
• 180 ml Alt Co Almond Milk
• 100 g Salted Cashew
• 1 kg Rice
• 50 g Sakthi Curry Powder
• 500 g Whole Farm Grocery Raisins 500 G
• 500 ml Conscious Food Cold Pressed Coconut Oil
• - Kosher Salt

Instructions

1. 1. Dissolve 3 tablespoons of kosher salt into a large bowl of water (about 4 quarts). Add 1 cup of dried chickpeas and soak for 8 to 24 hours. Drain, then place the chickpeas in a pot with 1/2 onion and 2 sprigs of thyme. Cover with water by three inches, bring to a boil, then reduce to a gentle simmer. Cook for about 1 hour or until the chickpeas are tender. Let the chickpeas cool in their cooking liquid, then discard the thyme sprigs and onion. You will need 4 cups of cooked chickpeas for the recipe.
2. 2. Fill a large pot with water and bring to a boil. Meanwhile, cut out the core of 1 cauliflower and remove the leaves. Chop the cauliflower into florets about 2 inches in size. Add 1 tablespoon of kosher salt and the cauliflower florets to the boiling water. Cook for 5 minutes, until tender but not mushy. Remove the florets with a slotted spoon and spread them on a tray to cool.
3. 3. In a large pot over medium heat, warm 3 tablespoons of coconut oil. Add 1/2 finely chopped onion and 1 tablespoon of curry powder. Cook, stirring occasionally, until the onion is softened and the curry is fragrant, about 10 minutes.
4. 4. Add 13.5 oz of almond milk to the pot, then fill the empty almond milk container with water and add it as well. Stir in 2 teaspoons of kosher salt, the cooked cauliflower, 4 cups of cooked chickpeas, and 1/4 cup of raisins. Mix everything together, bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally, until the liquid has reduced and the flavors have melded.
5. 5. Stir in 1 cup of chopped fresh thyme flakes. Taste and adjust the seasoning with more salt if needed. Serve hot with naan or rice.