Creamy Chickpea Cauliflower Curry
A hearty and tasty vegan cauliflower curry recipe that is made healthy using coconut milk. A veggie-packed meal that's perfect for any night of the week.
Servings: 4
Ingredients
- 2 Tbsp Coconut Oil
- 1 Medium White Onion diced
- 3-4 Garlic Cloves minced
- 1 inch Fresh Ginger peeled and grated
- 2 Tbsp Red Curry Paste
- 1 Large Red Bell Pepper diced
- 1 Small Cauliflower Head chopped into small florets
- 1 can Chickpeas 15 oz, drained and rinsed
- 1 can Diced Tomatoes 15 oz
- 1 can Coconut Milk 14 oz
- 2-3 Tbsp Fresh chopped cilantro
- Salt and pepper, to taste
Rice, cauliflower rice, and/or naan for serving
Instructions
- Heat a large skillet over medium-high heat and once hot, add in the coconut oil and onion.
- Sauté for 3-4 minutes, then stir in garlic, ginger, red curry paste and bell pepper. Continue to cook for 2-3 minutes, stirring occasionally.
- Add in the remaining ingredients: cauliflower florets, chickpeas, diced tomatoes, coconut milk, salt, and pepper.
- Lower the heat and simmer until cauliflower is fork-tender and sauce thickens, about 10-12 minutes.
- Taste and adjust the seasoning. Pour the curry into bowls and sprinkle with fresh chopped cilantro. Serve hot and enjoy!
Video
Notes
Substitutes:
- Coconut milk is a great dairy-free and healthier alternative to heavy cream.
- Any other bland cooking oil in place of coconut oil
Nutrition
Calories: 418kcal | Carbohydrates: 32g | Protein: 11g | Fat: 30g | Saturated Fat: 24g | Sodium: 498mg | Potassium: 900mg | Fiber: 9g | Sugar: 7g | Vitamin A: 2616IU | Vitamin C: 98mg | Calcium: 127mg | Iron: 6mg