Anti Inflammatory Vegan Island Chickpea Curry with Roasted Cauliflower
Total time1 hr
Prep time20 min
Cook time40 min
4.8(19)
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Learn more →Ingredients
4 servings
For the roasted cauliflower
- 1 medium head cauliflower (about 2 lb), cut into 1 ½-inch florets
- 2 tbsp coconut oil, melted
- ½ tsp salt
- ¼ tsp black pepper
For the curry
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 scotch bonnet or habanero pepper, seeded and minced
- 2 tbsp jamaican curry powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp ground allspice
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 2 sprigs fresh thyme
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- cooked rice or flatbread, for serving (optional)
Can be omittedcooked rice
- fresh cilantro, roughly chopped, for serving (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the cauliflower florets on a large rimmed baking sheet with 2 tbsp melted coconut oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated, then spread in a single layer.
- 2
Roast the cauliflower for 25–30 minutes, flipping once halfway through, until the florets are deeply golden at the edges and tender when pierced with a fork. Set aside.
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