Dense and aromatic – this chickpea and cauliflower curry is a real pleasure for the palate. It is a warm and healthy second course of vegetables and legumes. To be prepared in half an hour to be enjoyed with rice or Indian naan bread. The combination of chickpeas and cauliflower goes very well with a mix of spices such as garlic, ginger, turmeric or garam masala. The addition of tomato and coconut milk makes it rich and creamy. It is an excellent vegan second course for lovers of Indian spices and the strong and complex flavors of curry.
Store in the fridge and eath within two days.
lot of love. B.
p.s. If you are looking for some other healthy recipes with legumes or vegetables, check my recipe for Creamy lentil and potato stew (foto below) or Cauliflower and broccoli soft cutlets (foto below).
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