Description
Indulge in the warmth and comfort of Creamy Chickpea Cauliflower Curry—a delightful plant-based dish that’s perfect for any weeknight dinner. This simple yet flavorful recipe combines tender cauliflower florets and protein-packed chickpeas simmered in rich coconut milk and aromatic spices. It’s not only easy to prepare but also a great way to enjoy wholesome ingredients that are satisfying and nutritious. Whether you’re a culinary novice or a seasoned chef, this vibrant curry will impress your family and friends alike. Serve it over fluffy rice or with warm naan for a meal that will surely please!
Ingredients
Scale
- 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
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Sauté diced onion until softened.
- Stir in minced garlic, grated ginger, red curry paste, and diced bell pepper. Cook for 2-3 minutes until fragrant.
- Add cauliflower florets, chickpeas, diced tomatoes, coconut milk, salt, and pepper. Mix well.
- Reduce heat and let simmer for 10-12 minutes until the cauliflower is fork-tender and the sauce thickens.
- Taste and adjust seasoning if needed. Serve hot with fresh chopped cilantro on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 365
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg