Vegan Chickpea and Cauliflower Korma
This dish is one of my favorite camping dinners. It’s so easy to make, due in large part to Maya Kaimal’s Coconut Korma sauce. As I mentioned above, I prep the cauliflower in advance. If I’m feeding a larger crowd, I’ll also dice Yukon Gold potatoes and add them to the recipe. Instead of naan, I just lightly brush flour tortillas or pita bread with extra virgin olive oil and garlic salt and then throw it in a frying pan to toast.
Ingredients
- 1 head cauliflower washed and cut into small florets
- 1 tbsp safflower oil
- 1/2 tsp salt
- 1/2 yellow onion diced
- 1 tbsp fresh ginger minced
- 1 tbsp fresh garlic minced
- 1 14 oz can chickpeas drained and rinsed
- 1 12.5 oz jar Maya Kaimal's Coconut Korma learn more about this sauce here
- 1 bunch cilantro washed and torn
- 1/4 cup cashews roughly chopped
- butterhead lettuce & microgreens optional; as garnishment
Instructions
- Heat up a large skillet. When hot, add 1 tbsp safflower oil and heat until shimmering. Add the onions and salt and sauté on medium-low heat until browned. About 12-15 minutes.
- Add the ginger and garlic and sauté for 1-2 minutes more.
- Add the chickpeas, cauliflower and Maya Kaimal’s Coconut Korma Sauce. Increase the heat and bring to a simmer. Cook, covered, until the chickpeas and cauliflower have softened. About 20 minutes.
- Serve immediately topped with torn cilantro and chopped cashews. Garnish with butterhead lettuce or microgreens if you have them. This dish also goes really well with leftover Camping Homefries.
Tried this recipe?Let us know how it was!