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.

Course Main Course

Cuisine Indian

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 418kcal

Author Rena

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

Storage:

Place leftovers in an airtight container and store in the fridge for up to 5-7 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition