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cauliflower chickpea curry

Cauliflower Chickpea Curry


  • Author: Megan
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

A flavorful Thai-inspired curry that features cauliflower, chickpeas and coconut milk. This is a one-pot recipe that’s easy to make and ready in under 30 minutes. Diary-Free & Vegan.


Scale

Ingredients

  • 2 tablespoons olive oil (or coconut oil)
  • 3 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 3 tablespoons red curry paste
  • 2 ½ cups coconut milk 
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder 
  • 2 teaspoons soy sauce
  • 1 tablespoon maple syrup (for sweetness)
  • 1 head cauliflower, cut into bite-sized pieces
  • 1 (15 ounce) can chickpeas, rinsed and drained

Optional, for serving:

  • Limes
  • Chopped cilantro
  • Long grain white rice

Instructions

  1. Heat a large, deep skillet or pot over medium heat. Add the olive oil (or coconut oil). Add the garlic and ginger and sauté for 2 – 3 minutes, until fragrant but not browned. 
  2. Add the curry paste to the skillet and stir to mix it with the garlic and ginger. 
  3. Add the coconut milk, turmeric, curry powder, soy sauce, and maple syrup (optional, for sweetness). Stir to combine and then bring to a boil.
  4. Once boiling, add the cauliflower and chickpeas (drained) and bring the skillet to a low simmer. 
  5. Add a lid to your skillet and let simmer, covered, for 10 – 15 minutes, until the cauliflower is tender.
  6. Season your curry with salt and pepper to taste. Adjust the flavors of your curry if desired: add more curry paste if you would like it spicier. You can also add more turmeric or curry powder if you desire a stronger curry flavor.
  7. Serve over white rice, brown rice, or quinoa. Optionally, squeeze fresh lime juice over your bowl before eating (highly recommend this!). Garnishes include: cilantro, sesame seeds, red pepper flakes, and — for even more spice — a drizzle of Sriracha sauce. 

  • Category: Dinner, Lunch