Everyday cooking

Indian Butter and Chickpea Cauliflower Curry

Cure that craving quick. Whether you have a full table or having a cozy night in on your own, this vegan twist on butter chicken is perfect for taking your taste buds on a journey – no travel necessary.

Cooking time25 min
Preparation time10 min
ServingsPortions 4

recipe image Indian Butter and Chickpea Cauliflower Curry

INGREDIENTS
PREPARATION

4 tbsp. (60 mL) Dairy-free Becel® Plant Butter - Salted
1 large onion, chopped
3 cloves garlic, chopped
1 tbsp. (15 mL) grated fresh ginger
2 tbsp. (30 mL) tomato paste
2 tbsp. (30 mL) garam masala seasoning blend
1 tsp. (5 mL) curry powder (optional)
1 cinnamon stick or 1/4 tsp. ground cinnamon
1 can (410 g) diced tomatoes
1 can (398 g) coconut milk
4 cups (1 L) small cauliflower florets
1 can (425 mL) chickpeas, rinsed and drained
3 tbsp. (45 mL) chopped fresh cilantro
cooked basmati rice, for serving

Melt Becel® Salted Plant Butter in a large skillet over medium heat and cook onion until tender and beginning to brown, stirring occasionally, about 8 minutes. Add garlic and ginger and cook 2 minutes. Add tomato paste, garam masala, curry powder and cinnamon stick and cook, stirring frequently, 2 minutes.
Stir in diced tomatoes and coconut milk. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. Stir in cauliflower and chickpeas. Cover and simmer 10 minutes or until cauliflower is tender. Stir in cilantro and serve with basmati rice and naan if desired.