This vegetarian curry is an EXPLOSION of awesome flavor. And the best part? It comes together in less than 20 minutes. Serve it up with some hot-off-the-presses naan, and you’ve got yourself an amazing healthy dinner that the whole family with 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 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.
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!
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. You can find curry paste in the international food section of most supermarkets!
- 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
- 1/4 cup minced fresh cilantro
- Salt and pepper, to taste
- Rice, cauliflower rice, and/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 the 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. Serve over cauliflower rice to keep it grain-free.
- Category: Entrees
Keywords: vegan, vegetarian, gluten-free, dinner, curry