Roasted Cauliflower-Chickpea Curry

The winner of Great Gluten-Free Vegan Eats is Arielle, and
the winner of The Healthy Voyager’s Global Kitchen is Tamara. Congrats!

When I asked on Facebook this past weekend how you’d feel about me posting a recipe with only approximate ingredient quantities, no nutritional info, and just a single photo, the response was surprisingly enthusiastic! I threw this curry together on the fly with no intention of posting it, so I didn’t write down anything I did, and I only took this one photo. But it turned out so delicious, I simply have to share. Keep in mind, none of these measurements are exact, so be sure to taste it as you go and adjust everything as desired. Enjoy!

vegan, gluten-free, grain-free, nut-free

1 to 2 tablespoons coconut oil
1 tablespoon cumin seeds
2 teaspoons mustard seeds
1 large yellow onion, diced
2 cloves garlic, peeled and minced
Small chunk of fresh ginger, peeled and minced
2 tablespoons good-quality curry powder
1 (28-oz.) can diced tomatoes, partially drained
2 to 3 cups cooked or canned chickpeas
2 teaspoons garam masala
1 to 2 teaspoons sea salt, or to taste
1 batch prepared Curry-Roasted Cauliflower

Prepare the cauliflower first. Meanwhile, as it’s roasting in the oven, heat the oil in a large pot on the stove over medium heat. Add the cumin and mustard seeds and cover the pot with a lid for about 30 seconds. When you hear the mustard seeds start to pop, take off the lid and add the diced onion. Cook, stirring occasionally, for about 5 minutes, until the onion is softened. Add the garlic, ginger, and curry powder and cook and stir for 1 more minute. Stir in the tomatoes and chickpeas, bring to a boil, lower the heat to medium-low, and cook for 5 to 10 minutes, until slightly thickened. Add the garam masala and sea salt to taste. Stir in the prepared Curry-Roasted Cauliflower and cook until everything is heated through and the curry has thickened up to your liking.

You can serve the curry over brown rice or quinoa if you want, but it makes a great meal as-is!

Yield: a lot!

So what do you think? Should I do short-and-sweet posts like this more often?