Chickpea and Cauliflower Coconut Curry
This super easy and ultra-creamy Chickpea and Cauliflower Coconut Curry
will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with tomatoes, chickpeas, cauliflower, garlic, onions, ginger, red curry paste, curry powder, coconut milk, and few other tasty ingredients.
- 2 tbsp grapeseed oil
- 1 onion medium, chopped
- 2 garlic cloves minced
- 1 tbsp ginger grated
- 2 tbsp fresh cilantro chopped
- 4 cup cauliflower florets
- 1 tbsp red curry paste
- 1 tbsp ground curry
- 1 tsp turmeric powder
- 1 tsp cumin ground
- 1 13.5 oz can of crushed tomatoes
- 2 can chickpea washed and drained
- 1 can coconut milk light
- 1 cup vegetable stock
- 1 tsp salt
- 1 whole lime juice
Heat up a large non stick pot with oil, add onion and cook until translucent. 4-5 minutes.
Follow with garlic, ginger, and all the dry spices listed. Add red curry paste. Stir constantly until all the ingredients are well combined.
Next, throw in cauliflower and season with salt. Cook for few minutes over medium heat while stirring constantly until florets are evenly covered in the spice mix.
After that, add tomatoes, chickpeas and pour in coconut milk. Mix well to combine and follow with vegetable stock.
Take the curry to a boil, reduce the heat until low and leave it to simmer for 15-20 minutes (and until cauliflower florets are softened).
Lastly, stir in fresh chopped cilantro and lime juice, remove from heat.
Your delicious curry is ready to serve with rice or any other favorite side dish!
- Ready-made curry can be stored in the refrigerator for up to 5 days.
- This recipe makes about 4-5 portions.