Easy Vegan Cauliflower Chickpea Curry
This Easy Vegan Cauliflower Chickpea Curry is packed with flavor, creamy coconut milk, and hearty veggies—perfect for a quick, nutritious weeknight meal!
Servings: 4 servings
Ingredients
- 1 tablespoon coconut oil for sautéing and adding a hint of coconut flavor
- 1 large red pepper roughly chopped
- 15 ounces canned petite diced tomatoes about 1 can, very well drained
- 1 cup full-fat coconut milk to make the curry creamy and rich
- 1 tablespoon yellow curry paste for that essential curry flavor
- 2 teaspoons tapioca starch to thicken the curry slightly
- 1 tablespoon reduced-sodium soy sauce for a savory depth of flavor
- 1 tablespoon coconut sugar to balance the flavors with a hint of sweetness
- 15 ounces canned chickpeas about 1 can, drained and rinsed
- 2 cups cauliflower cut into large florets
- to taste fresh lime juice squeeze of
- pinch sea salt to taste
- for garnish cilantro
- for garnish green onion
- for serving cooked white rice or cauliflower rice
Instructions
- In a large skillet or wok, heat the coconut oil over medium heat. Once hot, add the roughly chopped red pepper and sauté for about 3-4 minutes, or until it begins to soften.
- Stir in the diced tomatoes and yellow curry paste. Cook for an additional 2-3 minutes, allowing the flavors to meld and the mixture to become fragrant.
- Pour in the full-fat coconut milk and stir well to combine. This is where the magic happens! The curry will start to take on a creamy texture.
- In a small bowl, mix the tapioca starch with a bit of water to create a slurry. Add this to the skillet along with the soy sauce and coconut sugar. Stir continuously until the mixture thickens slightly, about 2-3 minutes.
- Next, add the drained chickpeas and cauliflower florets to the skillet. Stir well to coat the cauliflower in the curry sauce. Allow the curry to simmer for about 10-12 minutes, or until the cauliflower is tender but still holds its shape.
- Once the cauliflower is cooked, squeeze in some fresh lime juice and season with a pinch of sea salt to taste. Stir to combine all the flavors.
- Serve the curry over your choice of cooked white rice or cauliflower rice. Garnish with fresh cilantro and sliced green onion for a pop of color and flavor.
Equipment
- Large Skillet or Wok
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Cutting board and knife
- Can opener
Notes
- Use light coconut milk to reduce calories while maintaining flavor.
- Substitute chickpeas with lentils for a different protein source.
- Freeze leftovers in airtight containers for up to 2-3 months for easy meal prep.