Chickpea and Cauliflower Curry
This not-so-authentic take on a vegetarian Thai red curry is an EXPLOSION of awesome flavor. And the best part? It comes together in less than 20 minutes. You typically wouldn’t pair hot-off-the-presses naan with a Thai curry, but I love serving some up with this. In no time at all, you’ve got yourself an amazing healthy dinner that the whole family will love.
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 simple curry like this one.
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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 Hot Thai Kitchen.
This recipe also makes an awesome make-ahead meal prep recipe, if you’re so inclined. Just pre-cook the curry and your rice, pop them into meal prep containers, and stash them in the fridge until you’re ready to microwave. Enjoy!
Chickpea and Cauliflower Curry
Ingredients
- 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
- 15 ounces canned coconut milk
- 15 ounces chickpeas drained and rinsed
- 15 ounces diced tomatoes
- 1 small head cauliflower broken into small florets
- ¼ cup minced fresh cilantro
- Salt and pepper to taste
- Rice cauliflower rice, and/or naan for serving
Instructions
- Heat 2 tablespoons coconut oil and 2-4 tablespoons red curry paste in a large skillet over medium-high heat, until the oil is melted and the curry paste is fragrant.
- Add in 1 teaspoon grated fresh ginger, 1 large white onion, 4 cloves garlic, and 1 large red bell pepper. Cook until the veggies are tender and fragrant, about 5 minutes.
- Add in 15 ounces canned coconut milk, 15 ounces chickpeas, 15 ounces diced tomatoes, and 1 small head cauliflower. Bring to a boil, reduce heat, and simmer until the cauliflower is tender and the sauce is thick and bubbly, about 10 minutes.
- Stir in ¼ cup minced fresh cilantro and season with Salt and pepper. Serve over top of cooked Rice with a side of hot naan for serving. Serve over cauliflower rice to keep it grain-free.
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