30-Minute Cauliflower Chickpea Curry (Vegan)
Chop the cauliflower and slice the zucchini. Place on the baking sheet.
Drizzle with oil and toss to combine. Roast at 400F/200C for 25 minutes.
Grate the carrot and chop the onion.
Cook the onion and carrot in a skillet on medium-low heat until softened, about 10 minutes.
Add the spiced and grated ginger. Mix together.
Pour in the coconut milk. Stir together.
Add the roasted vegetables and chickpeas and stir together.
Serve with rice, quinoa or naan bread.
Cook this recipe with me on my YouTube Cooking Show!
Vegan Afternoon with Two Spoons