Vegan recipesCauliflower & Chickpea Curry with spinach, tomatoes and corn

Cauliflower & Chickpea Curry with spinach, tomatoes and corn

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You can make this with frozen cauliflower and corn to save a bit of time and effort like I did here. It’s quite nice when the only bit of chopping is for the tomatoes and onion To make things even easier, I used one of my favorite spice/sauce combos for this curry, sharing below!

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1 medium onion
1 tbsp oil
20 oz. frozen cauliflower
1 pint cherry or grape tomatoes, sliced
2 tsp garlic powder

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1 tbsp ground coriander
1 tsp chili powder
2.5 tsp cumin
2 tsp curry powder
3/4 cup marinara or tomato sauce
1 cup frozen corn
1 15 oz. can chickpeas, drained and rinsed
1 tsp kosher salt

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1 14 oz. can coconut milk
2 cups baby spinach
red chili flakes optional
Chopped cilantro or parsley optional


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Finely chop the onion. In a large pan, add the onion and oil. Cook for 5 min in medium heat. Add the frozen cauliflower, cook covered for 5 to 7 minutes (less if your cauliflower is very small pieces).

Sprawdź to ➡ ➡  Vegan yogurt online

Add the sliced tomatoes and all the spices, stir and cook another min (uncovered). Add remaining ingredients, except baby spinach. Stir, cook at a gentle simmer until cauliflower is fork tender.

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Add in the spinach, stir, cook another minute until the spinach is wilted.
Serve with red chili flaked and chopped cilantro or parsley if desired

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