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.
Cook time 30 min
Prep time 10 min
Ingredients:
2 tbsp coconut oil1 onion
3 garlic cloves
1 tbsp ginger root
2 tsp coriander leaves
1 tsp ground cumin
1 tsp turmeric powder
30 oz chickpeas
3 cups canned tomatoes
2 cups coconut milk
1 head cauliflower
1 dash salt
1 dash black pepper
1 cup coriander leaves
3 cups brown rice
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.
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 per serving
6 ServingsCalories 720kcal
Protein 18g
Carbohydrates 100g
Fiber 16g
Sugar 12g
Fat 30g
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