Mouthwatering Vegan Indian Feast: Chickpea Curry with Tandoori Cauliflower & Spinach Paneer Substitute

Allergens

Soy, Coconut (for vegan yogurt)

Ingredients

• 1 cup dry chickpeas, soaked overnight
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 1
• inch piece ginger, grated
• 1 large cauliflower, cut into florets
• 3 cups baby spinach, roughly chopped
• 2 cups vegan yogurt (soy
• based or coconut)
• 1 cup tamarind chutney
• 1/4 cup vegetable oil
• Spices: turmeric, cumin, coriander, garam masala, paprika, red pepper flakes, salt

Instructions

1. Prepare chickpeas by boiling them until tender in a large pot with ample water to cover and seasoned with salt. Drain and set aside.
2. In a large pan, sauté onions, garlic, and ginger in oil until golden brown. Add spices and cook for 1 2 minutes, stirring constantly.
3. Stir in cooked chickpeas, followed by the vegan yogurt and tamarind chutney. Bring to a simmer and let cook for 15 minutes on low heat.
4. While the curry simmers, prepare tandoori cauliflower: combine cauliflower florets with a homemade tandoori spice mix (turmeric, paprika, coriander, garam masala, salt), and bake in the oven at 400°F (205°C) for 25 minutes or until golden.
5. Just before serving, stir the chopped spinach into the chickpea curry and cook until wilted. Serve immediately with steamed rice or Indian flatbreads.

Chef’s Insight

To intensify the flavors, add a pinch of asafoetida to the onion mixture at the beginning of cooking.

Notes

Use high-quality spices for the best flavor. Homemade tandoori spice mix can be made in advance.