Cauliflower and chickpea coconut curry
Indulge in the rich flavors of our Cauliflower and Chickpea Coconut Curry! Made with aromatic spices, hearty chickpeas, and creamy coconut milk, this vegan-friendly dish is perfect for a comforting dinner. Serve it over brown rice and garnish with fresh coriander leaves for a delightful meal that's packed with nutrients and flavor.
- 08 Mar 2025
- Cook time 30 min
- Prep time 10 min
- 6 Servings
- 15 Ingredients
This Cauliflower and Chickpea Coconut Curry is a flavorful and hearty vegan dish that combines the richness of coconut milk with the earthy spices of cumin and turmeric. Perfect for a comforting dinner or a meal prep option, this curry is packed with protein from chickpeas and nutrient-rich cauliflower, served over a bed of brown rice.
Ingredients:
Instructions:
- Dice the onion.
- Mince the garlic cloves.
- Grate the ginger root.
- Chop 2 tsp of coriander leaves for the curry base.
- Cut the cauliflower into bite-sized florets.
- Rinse and drain the chickpeas if using canned.
- In a large pot or deep skillet, heat the coconut oil over medium heat.
- Add the diced onion to the pot and sauté until softened and translucent, about 5-7 minutes.
- Add the minced garlic and grated ginger. Sauté for another 2 minutes, until fragrant.
- Stir in the ground cumin, turmeric powder, and 2 tsp of chopped coriander leaves. Cook, stirring frequently, for about 1-2 minutes so the spices can release their aromas.
- Add the drained chickpeas, canned tomatoes, and coconut milk to the pot. Stir well to combine.
- Bring the mixture to a simmer.
- Add the cauliflower florets to the pot. Stir to coat the cauliflower in the sauce.
- Season with a dash of salt and black pepper.
- Cover and simmer for about 20-25 minutes, or until the cauliflower is tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Stir in the remaining 1 cup of freshly chopped coriander leaves just before serving for a fresh burst of flavor.
- Serve the cauliflower and chickpea coconut curry over cooked brown rice.
- Garnish with extra coriander leaves if desired.
- Serve hot and enjoy your delicious and healthy meal!
Tips:
- Prep Ingredients: Chop the onion, mince the garlic, grate the ginger, and divide the cauliflower into florets beforehand to make the cooking process smoother.
- Use Fresh Spices: For the best flavor, use fresh spices. If you have whole spices, consider toasting and grinding them yourself.
- Cook Rice Simultaneously: Start cooking the brown rice at the beginning of your prep. It usually takes longer to cook, and this ensures it's ready when your curry is done.
- Adjust Seasoning: Taste the curry as it cooks and adjust the salt, pepper, and spices to your preference.
- Garnish Generously: Top the curry with fresh coriander leaves just before serving to add a fresh, herbal note and a pop of color.
- Serving Suggestions: Serve the curry with a side of naan or pita bread for a more complete meal. For extra heat, add a sprinkle of chili flakes or a splash of hot sauce.
This Cauliflower and Chickpea Coconut Curry is a delicious and nutritious meal that is sure to satisfy. The combination of aromatic spices and creamy coconut milk creates a delightful flavor profile, while the chickpeas and cauliflower provide a hearty texture. Serve it over brown rice for a complete and wholesome dinner that will leave everyone asking for seconds.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 720kcal | 36% |
| Protein | |
| Protein 18g | 12% |
| Carbohydrates | |
| Carbohydrates 100g | 30% |
| Fiber 16g | 40% |
| Sugar 12g | 12% |
| Fat | |
| Fat 30g | 34% |
| Saturated 20g | 69% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 36ug | 4% |
| Choline 90mg | 16% |
| Vitamin B1 1.30mg | 108% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 1.41mg | 83% |
| Vitamin B9 110ug | 28% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 40mg | 46% |
| Vitamin E 1.81mg | 12% |
| Vitamin K 24ug | 20% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.81mg | 90% |
| Iron, Fe 6mg | 52% |
| Magnesium, Mg 200mg | 47% |
| Phosphorus, P 530mg | 43% |
| Potassium, K 1080mg | 32% |
| Selenium, Se 24ug | 45% |
| Sodium, Na 380mg | 26% |
| Zinc, Zn 3.85mg | 35% |
| Water | |
| Water 350g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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