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.
- 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:
- Chopped cilantro
- Long grain white rice
- 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.
- Add the curry paste to the skillet and stir to mix it with the garlic and ginger.
- Add the coconut milk, turmeric, curry powder, soy sauce, and maple syrup (optional, for sweetness). Stir to combine and then bring to a boil.
- Once boiling, add the cauliflower and chickpeas (drained) and bring the skillet to a low simmer.
- Add a lid to your skillet and let simmer, covered, for 10 – 15 minutes, until the cauliflower is tender.
- 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.
- 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