The Easiest Vegan Curry

An easy, flavorful and healthy vegan curry loaded with cauliflower, chickpeas and peas.

1 tablespoon vegetable oil
1 small yellow onion or two shallots, diced
2 cloves of garlic, minced
1 tablespoon of fresh ginger, chopped
1 head of cauliflower, cut into florets
1.5 teaspoons curry powder (I use Penzey’s Sweet Curry)
1.5 teaspoons cumin
½ teaspoon turmeric
½ teaspoon salt
⅛ – ¼ teaspoon cayenne, depending on how hot you want the dish to be
1 14 oz. can diced tomatoes
1 14 oz. can chickpeas, drained and rinsed
¾ cup frozen peas
cilantro to garnish
toasted cashews or almonds to garnish

View the full recipe at Orchard Street Kitchen →