Chickpea And Cauliflower Curry

Chickpea And Cauliflower Curry
Total Time

30 min.

Serving & Size

1 bowl

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With creamy coconut milk and Indian curry paste, this soothing curry makes a warm and inviting vegan dish on any menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

Ingredients Metric Imperial
canola oil 80 mL 1/3 cup
diced onions 500 mL 2 cups
diced red peppers 500 mL 2 cups
minced garlic 45 mL 3 tbsp
minced ginger root 45 mL 3 tbsp
Indian red curry paste 90 mL 6 tbsp
small cauliflower florets 3 L 12 cups
chickpeas, drained and rinsed 3 cans (540mL each) 3 cans (540mL each)
salt and pepper, each 5 mL 1 tsp
Campbell’s Signature Vegan Vegetable Soup
1 pouch (1.81 kg)
1 pouch (4 lb)

Made with carrots, tomatoes, Great Northern beans and red lentils, this hearty home-style soup is slow-simmered with aromatic herbs and a dash of balsamic vinegar for a sweet, savoury flavour.

coconut milk 3 cans (400mL each) 3 cans (400mL each)
lemon juice 60 mL 1/4 cup
naan breads (each 4.7 oz)
cooked basmati rice 3 L 12 cups
finely chopped cilantro 185 mL 3/4 cup
1. Heat oil in large rondeau set over medium heat; cook onions, red peppers, garlic and ginger for 3 to 5 minutes or until slightly softened. Add red curry paste; cook for 1 minute. Stir in cauliflower, chickpeas, salt and pepper. Cook, stirring, for 3 to 5 minutes or until well coated and fragrant.
2. Stir in soup and coconut milk; bring to simmer, stirring often. Cook for 15 to 20 minutes or until curry is thickened. Stir in lemon juice. Keep warm for service. (Makes 12 cups/3 L).
3. Preheat oven to 400°F (200°C). Wrap naan in foil; heat until warmed through. Keep warm for service.

Recipe Tip

  1. Spoon 1 cup (250 mL) rice onto serving dish. Spoon 1 cup (250 mL) curry over top. Top with 1 tbsp (15 mL) cilantro. Serve with naan bread.

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