Vegan Chickpea Cauliflower Curry
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!
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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, divide into smaller florets
- 1 tablespoon Thai 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 broth
- 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.)1 onion medium, 2 tablespoon cooking oil
- 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.2 fresh garlic cloves, 1 tablespoon ginger, 1 tablespoon Thai red curry paste, 1 tablespoon curry powder, 1 teaspoon turmeric powder, 1 teaspoon salt, black pepper, 1 teaspoon cumin ground
- 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.4 cup cauliflower florets, 1 teaspoon salt
- After that, add tomatoes, chickpeas vegetable broth. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.4 cup cauliflower florets, 1 13.5 oz can of crushed tomatoes, 2 cans (15 oz) chickpeas (garbanzo beans), 1 cup vegetable broth
- Add coconut milk last and simmer for another 5 -10 minutes on low.1 can light coconut milk or full fat
- Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.2 tablespoon fresh cilantro, 1 medium whole lime juice (or to taste)
- 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 310kcalCarbohydrates: 30.4gProtein: 8.6gFat: 18.7gSaturated Fat: 11gSodium: 933mgPotassium: 440mgFiber: 6.5gSugar: 12.4gCalcium: 78mgIron: 7mg
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