Curried Chickpea and Cauliflower

vegan chickpea and cauliflower curry from vegweb

• Ready In: 25 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1⁄2 head cauliflower, cut into florets
• 8  ounces firm tofu, extra firm, pressed and drained, cubed
• 4  garlic cloves, crushed
• 15  ounces chickpeas
• 15  ounces diced tomatoes
• 1⁄2 onion, quartered and sliced
• 2 -3  teaspoons curry powder
• 1  teaspoon cumin
•  salt and pepper

Directions

1. Heat pan and brown tofu cubes on one side with cooking spray. Before flipping, sprinkle the curry over all cubes and add crushed garlic. Flip and let sit for 1 minute. Add the cauliflower and onions, cook for 5 min, stirring occasionally. Add the garbanzo beans and cumin, stirring well. Cover and simmer for about 10 minutes. Add the tomatoes and simmer for another 5 minutes, covered. Season to taste with salt and pepper.