Vegan Coconut Curry with Chickpeas and Cauliflower
An easy vegan coconut curry recipe that is packed with flavor and ready in 45 minutes. Perfect for a busy weeknight dinner!
Servings: 4 -6
Calories: 218kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion grated (on a box grater)
- 1 tablespoon brown sugar
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon garam masala
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cloves garlic minced
- 1 teaspoon ginger minced
- 1 can coconut milk 13.5 oz/400mL
- 4 cups cauliflower florets
- 2 bell peppers sliced
- 1 can chickpeas drained and rinsed
- Juice from ½ a lime
- Salt to taste
Instructions
- In a medium (3qt) pot, heat olive oil over medium heat.
- Add the onion and brown sugar, and cook, stirring frequently for around 5 minutes, until it is lightly browned.
- While cooking the onion, mix together the spices in a small bowl. After the onion is cooked, add the spices, garlic and ginger, and cook for another 1-2 minutes, until everything is fragrant but not burned. It may form a 'paste', and that's OK.
- Add the coconut milk, scraping up anything that may have stuck to the bottom of the pan.
- Add the vegetables to the pan, stirring to coat. Cover and cook, stirring occasionally, for 20-25 more minutes (depending on how many veggies you add, cook time may vary).
- Add the chickpeas, a squeeze of lime, and salt to taste. I needed to add another ½ teaspoon of salt.
- Serve over rice or with naan bread.
Notes
For a 'soupier' curry, leave out 2 cups of cauliflower. Cook time may be less, and this should serve 4 people.
This curry is not spicy. To add spice, start with ¼ teaspoon cayenne to the spice mix and add more to taste!
Nutrition
Serving: 1/6 batch | Calories: 218kcal | Carbohydrates: 25g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Sodium: 190mg | Fiber: 6g | Sugar: 6g