Chickpea and Cauliflower Curry
This Chickpea and Cauliflower Curry is packed with bold 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!
Servings: 6 servings
Calories: 376kcal
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.
Video
Nutrition
Serving: 1serving | Calories: 376kcal | Carbohydrates: 35g | Protein: 11g | Fat: 24g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 54mg | Potassium: 894mg | Fiber: 11g | Sugar: 11g | Vitamin A: 1556IU | Vitamin C: 84mg | Calcium: 106mg | Iron: 5mg
