This Chickpea and Cauliflower Curry is packed with exotic flavor, but only takes about 20 minutes to come together from start to finish thanks to using curry paste.
Ready in 20 minutes
So last Friday morning, we were mulling around in the kitchen, sipping our coffee, and my husband looks at me and says, “I can’t shake this feeling that things are going too well. We’re too happy. Something’s going to happen.”
You can probably guess where this is going next. I woke up at 2am the next morning to Juniper with a 103° fever, our back door wide open (creepy!), and a UTI (TMI?). Either my husband is psychic or he totally cursed us. Either way, it’s been a rough few days in the Johnston house. Guys, I am so tired. *yawn*
I’ve been trying to get this Chickpea and Cauliflower Curry recipe up for you guys for days now, but sometimes life just doesn’t let you do what you need to do.
I said this on Instagram yesterday, but it’s worth mentioning here, too. I think being a parent is hard. Period. But, I do think being a working parent has it’s very own set of unique issues. I pretty much constantly feel like I’m either failing at being a good Mom or failing at being a good business owner, or, on really awesome days like today, both. Sigh.
This isn’t meant to be a pity party, but I do often get comments and emails saying crazy things like, “OMG, your life is so perfect, I’m so jealous!” Which I totally understand, because you only see a tiny piece of curated life online, so of course it looks perfect. It looks like happy chickens and a cute family and delicious food and rolling hills in the country and pretty produce from a garden. Of course I want to put out my best life for you all to see, which sometimes looks “perfect,” but it so isn’t.
Let me tell you that my husband had to drive an hour round trip at midnight last night to the closest 24 hour pharmacy to pick up children’s Tylenol because ours was expired and Juni’s temp spiked to almost 104°. #countrylife
All while I bawled my eyes out because I was so touched out and worried and nervous. #newmom
And that I’m shotgunning 100% cranberry juice like it’s my job.
And that I have at least 400 unanswered emails in my inbox.
And I can’t remember the last time I took a shower.
And that I’ve had more cups of coffee than I can remember this morning, but I still feel like I might keel over from exhaustion.
And I escaped to a coffee shop to get in a few hours worth of work this morning only to be riddled with guilt over leaving my sick baby (even though she is with her very capable, very loving, very nurturing Daddy).
My life is awesome, but my life is not perfect. You’ve been put on notice.
So what does all of this have to do with cauliflower curry? Well not a whole heck of a lot other than these pictures have been sitting in a folder on my computer for almost a week now waiting to be put into a post. Because life, man.
But hey, this curry is worth the wait. It’s a super yummy, crazy healthy, vegetarian dinner that comes together in about 20 minutes.
If you’ve never made curry before, it’s nothing to be afraid of. The best way to get the curry flavor you’re used to from your favorite South Asian restaurant is to use curry paste. Yes, they sell curry powder at most grocery stores, but the flavor of typical curry spices tends to fade very quickly after grinding—so powder form isn’t the best way to get robust flavor. Curry paste is the wet version of curry powder, and you can probably find it at your regular supermarket in the international foods aisle. Because it is wet, it keeps the flavor of the spices nice and robust, and having a bottle of curry paste in the fridge makes it a BREEZE to make a weeknight curry like this one.
For this recipe, you’re looking to pick up red curry paste—Mae Ploy brand is one that a lot of folks like, but I can’t find it at my supermarket, so I usually just use Thai Kitchen. If you’re a little more advanced, you can also make your own curry paste at home—here’s a great how-to from The Wanderlust Kitchen.
- 2 tablespoons coconut oil
- 2–4 tablespoons red curry paste
- 1 teaspoon grated fresh ginger
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 1-14 ounce can coconut milk
- 1-15 ounce can chickpeas, drained and rinsed
- 1-15 ounce can diced tomatoes
- 1 small head cauliflower, broken into small florets
- ¼ cup minced fresh cilantro
- Salt and pepper, to taste
- Rice or naan for serving
- Heat the coconut oil and curry paste in a large skillet over medium-high heat until the oil is melted, and the curry paste is fragrant.
- Add in the ginger, onion, garlic, and bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in the coconut milk, chickpeas, diced tomatoes, and cauliflower. Bring to a boil, reduce heat and simmer until the cauliflower is tender, and then sauce is thick and bubbly, about 10 minutes.
- Stir in the cilantro and season with salt and pepper. Serve over top of cooked rice with a side of hot naan for serving.