Butter Chickpeas & Cauliflower

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Vegan Butter Chickpeas & Cauliflower

Cook and Prep Time: 35 minutes
Serves: 4

You Need

• 1 head Cauliflower, chopped into florets.
• 1 large can Chickpeas, rinsed and drained
• 1 large can Crushed Tomatoes
• 1 5oz. can Coconut Cream
• 1 Yellow Onion, diced
• 3-4 cloves Garlic, grated
• 1 tsp. Ground Turmeric
• 1 ½ tbsp. Curry Powder
• ¼ cup Almond Butter
• 2 tsp. Smoked Paprika
• 2 tsp. Garlic Powder
• 2 tsp. Ground Cumin
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
• Cashews, chopped, for garnish
• Chopped Cilantro, for garnish
• Lime Wedges, for serving

DIRECTIONS

1. Rinse and chop the produce accordingly.
2. Heat a large pan to medium heat. Add ½ tbsp. olive oil or vegetable stock. Once hot, add garlic and onion. Cook for 4-5 minutes, stirring occasionally, until onion is translucent.
3. Add the curry powder, turmeric, garlic powder, and smoked paprika. Toss to combine, and cook until fragrant, about 1-2 minutes.
4. Add the cauliflower. Cook for 2-3 minutes, coating in the spices.
5. Add the crushed tomatoes and chickpeas. Stir to combine and bring mixture to a boil, and then reduce heat to a simmer. Stir occasionally, cooking until flavors combine, 10-15 minutes until thickened.
6. Add coconut cream, and almond butter. Stir to combine.
7. Serve with brown rice. Garnish with chopped cilantro, lime wedges, and chopped cashews. Enjoy!