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Vegan Chickpea Cauliflower Curry

Julia
This super easy and ultra-creamy Vegan Chickpea Cauliflower Curry will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with crushed tomatoes, chickpeas, cauliflower, garlic, onions, coconut milk, and plenty of heartwarming spices. So much flavor!
5 from 19 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course
Cuisine Indian
Servings 5 portions
Calories 310 kcal

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INGREDIENTS
  

  • 2 tablespoon cooking oil, (grapeseed, coconut or avocado oil)
  • 1 onion medium, chopped
  • 2 fresh garlic cloves minced
  • 1 tablespoon ginger grated
  • 2 tablespoon fresh cilantro chopped
  • 4 cup cauliflower florets
  • 1 tablespoon red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin ground
  • 1 13.5 oz can of crushed tomatoes
  • 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed
  • 1 can light coconut milk or full fat, both are suitable
  • 1 cup vegetable stock, or buillon cube
  • 1 teaspoon salt
  • black pepper to taste
  • 1 medium whole lime juice (or to taste), juiced

INSTRUCTIONS
 

  • Heat up a large nonstick pot with oil, add onion and cook until translucent. (4-5 minutes.)
  • Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.
  • Next, follow with cauliflower and season with salt. Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.
  • After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.
  • Add coconut milk last and simmer for another 5 -10 minutes on low.
  • Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
  • Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

VIDEO

NOTES

  • Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.
  • Make-ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients are added, just simmer until the curry thickens to your liking.
  • It is still a relatively mild creamy curry. To make it spicier, add red pepper flakes, more red curry paste, ginger, garlic.

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NUTRITION

Calories: 310kcalCarbohydrates: 30.4gProtein: 8.6gFat: 18.7gSaturated Fat: 11gSodium: 933mgPotassium: 440mgFiber: 6.5gSugar: 12.4gCalcium: 78mgIron: 7mg
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