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Cauliflower Chickpea Curry
A delicious vegan cauliflower chickpea curry packed with flavor. This vegetable curry is quick, easy, and perfect for weeknight dinners.
servings
Ingredients
- 1 head cauliflower (leaves removed, cut into small florets)
- 15.5 ounces canned garbanzo beans (rinsed)
- 4 tablespoons olive oil (divided)
- 1/2 yellow onion (diced (3/4 cup))
- 2 inches ginger (peeled and minced)
- 4 cloves garlic (peeled and minced)
- 1 jalapeño (seeds removed and diced (use half if you want less spicy))
- 1 1/2 tablespoons green curry paste
- 1 tablespoon curry powder
- 1 teaspoon turmeric powder
- 13.5 ounces full fat coconut milk (1 can)
- 1 cup vegetable broth
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons cilantro (chopped + more for garnish)
Serve with
- Lime wedges
- Basmati rice (prepared to package instruction)
- Naan bread
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Equipment
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Instructions
- In a large skillet or dutch oven, over medium heat, add in 2 tbsp olive oil, onion and jalapeño. Sauté until onion softens, about 4 minutes. Add in the ginger and garlic, sauté an additional minute until fragrant.
- Add in the curry paste, curry powder, and turmeric powder. Mix until combined, add in the additional 2 tbsp of olive oil if needed. Allow the spices to cook for a minute. Whisk in the coconut milk until the clumps are removed and the 1 cup of vegetable broth. Taste and add in kosher salt and freshly ground black pepper. Bring to a boil.
- Once boiling, add in the cauliflower and chickpeas then lower the heat to simmer. Cover and allow the cauliflower to cook until fork tender, about 15 minutes. Do not overcook, you don't want the cauliflower to get mushy. Add in the cilantro, stir, and serve with basmati rice, naan bread, and lime wedges.
Notes
- Peel ginger with a spoon, it's quick and you don't lose a bunch of ginger
- Use full fat coconut milk, it will give you a thick and rich sauce
- Curry powder already has many spices, but brighten it up with fresh ginger, garlic, and onion
- Recipe was made with fresh cauliflower not frozen, it may alter the sauce
- Serve with limes to punch up the flavors and add brightness
Nutrition Information
Calories: 476kcal (24%), Carbohydrates: 30g (10%), Protein: 11g (22%), Fat: 38g (58%), Saturated Fat: 21g (131%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Sodium: 364mg (16%), Potassium: 891mg (25%), Fiber: 9g (38%), Sugar: 4g (4%), Vitamin A: 969IU (19%), Vitamin C: 77mg (93%), Calcium: 113mg (11%), Iron: 6mg (33%)