Vegan Cauliflower & Chickpea Curry with Pepper Jam

Vegan Cauliflower & Chickpea Curry with Pepper Jam

Ingredients

2 tbsp coconut oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tbsp fresh ginger, grated

1 tbsp garam masala

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 medium head cauliflower, cut into florets

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) coconut milk

½ cup Rollicking Buckaroo Pepper Jam (medium heat works great)

1 cup vegetable broth

Salt to taste

Fresh cilantro for garnish

Cooked basmati rice for serving

Instructions

Sauté aromatics

In a large pot, heat coconut oil over medium heat. Add onion and cook until soft (about 5 minutes).

Stir in garlic and ginger; cook 1 more minute.

Add spices

Sprinkle in garam masala, turmeric, cumin, and coriander. Stir for 30 seconds to bloom the spices.

Cook vegetables

Add cauliflower florets and chickpeas. Stir to coat in the spice mixture.

Simmer

Pour in coconut milk, vegetable broth, and Rollicking Buckaroo Pepper Jam. Stir well.

Bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, or until cauliflower is tender and sauce has thickened.

Finish & serve

Taste and adjust seasoning with salt.

Serve hot over basmati rice, garnished with fresh cilantro.