If you’re looking for a comforting and nourishing dish that’s packed with flavor, look no further than this Easy Vegan Cauliflower Chickpea Curry. This recipe is not only simple to prepare but also utilizes wholesome ingredients that make it a delightful meal for any day of the week. The combination of cauliflower, chickpeas, and creamy coconut milk creates a rich and satisfying dish that’s perfect served over rice or cauliflower rice. Let’s dive into why this recipe works so well and how you can whip it up in no time!
Why This Recipe Works
This Easy Vegan Cauliflower Chickpea Curry is a harmonious blend of flavors and textures. The coconut milk brings a luscious creaminess while the yellow curry paste adds a depth of flavor that’s both aromatic and slightly spicy. The chickpeas provide protein and heartiness, making this dish filling and satisfying. Plus, cauliflower cooks quickly and holds up beautifully in the curry, soaking up all those incredible flavors. This recipe is not only suitable for vegans but is also gluten-free, making it a versatile option for various dietary preferences.
Ingredient Checklist
- 1 tablespoon coconut oil – for sautéing and adding richness.
- 1 large red pepper, roughly chopped – for sweetness and color.
- 15 ounces canned petite diced tomatoes, about 1 can, very well drained – for a tangy base.
- 1 cup full-fat coconut milk – for creaminess and flavor.
- 1 tablespoon yellow curry paste – for depth and warmth.
- 2 teaspoons tapioca starch – for thickening.
- 1 tablespoon reduced-sodium soy sauce – for umami.
- 1 tablespoon coconut sugar – to balance flavors.
- 15 ounces canned chickpeas, about 1 can, drained and rinsed (not sodium-reduced) – for protein and texture.
- 2 cups cauliflower, cut into large florets – the star vegetable of this dish.
- Squeeze of fresh lime juice – for brightness.
- Pinch sea salt – to enhance flavor.
- Cilantro – for garnish and freshness.
- Green onion – for garnish and a hint of sharpness.
- Cooked white rice or cauliflower rice, for serving – to soak up all that delicious curry.
Gear Checklist
- Large pot or Dutch oven – for cooking the curry.
- Wooden spoon or spatula – for stirring ingredients.
- Measuring cups and spoons – for accurate ingredient measurements.
- Knife and cutting board – for chopping vegetables.
Easy Vegan Cauliflower Chickpea Curry: How It’s Done
Step 1: Sauté the Vegetables
In a large pot over medium heat, melt the coconut oil. Once hot, add the chopped red pepper and sauté for about 5 minutes until softened.
Step 2: Add the Tomatoes and Spices
Stir in the drained diced tomatoes and yellow curry paste. Cook for another 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
Step 3: Incorporate the Coconut Milk
Pour in the full-fat coconut milk, and stir well to combine. Bring the mixture to a gentle simmer.
Step 4: Thicken the Curry
In a small bowl, mix the tapioca starch with a few tablespoons of water to create a slurry. Stir this into the curry to thicken it slightly.
Step 5: Add Chickpeas and Cauliflower
Add the drained chickpeas and cauliflower florets to the pot. Stir well to coat everything in the curry sauce. Cover and let simmer for about 15 minutes until the cauliflower is tender.
Step 6: Finishing Touches
Once the cauliflower is cooked through, stir in the reduced-sodium soy sauce, coconut sugar, and a squeeze of fresh lime juice. Season with a pinch of sea salt to taste.
Step 7: Serve and Garnish
Serve the curry over cooked white rice or cauliflower rice. Garnish with fresh cilantro and sliced green onion for an extra pop of flavor and color.
Budget & Availability Swaps
- Coconut oil: Can be replaced with olive oil or vegetable oil.
- Chickpeas: Use any canned beans like black beans or kidney beans if preferred.
- Full-fat coconut milk: Substitute with almond milk or soy milk for a lighter option, though the creaminess will be affected.
- Cauliflower: Broccoli or zucchini can be used for a different twist.
Cook’s Notes
This Easy Vegan Cauliflower Chickpea Curry is very forgiving; feel free to add any additional vegetables you have on hand. Spinach, peas, or carrots would make great additions. The curry can be adjusted to your taste with more or less curry paste, depending on how spicy you like it. Pair it with Creamy Golden Rice With Spiced Chickpeas for a complete meal.
Make Ahead Like a Pro
This curry is ideal for meal prep! You can make it ahead of time and store it in the fridge for up to 4 days or freeze it for up to 3 months. Just reheat it gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much during storage.
Your Top Questions
Can I make this curry spicier?
Absolutely! You can add extra yellow curry paste or even a pinch of cayenne pepper to increase the heat level.
What can I serve with this curry?
This Easy Vegan Cauliflower Chickpea Curry pairs wonderfully with white rice, cauliflower rice, or even naan bread for a more traditional experience.
Is this curry freezer-friendly?
Yes! It freezes beautifully. Just make sure to let it cool completely before transferring to an airtight container for freezing.
Can I add protein to this dish?
While chickpeas provide a good amount of protein, you can always add tofu or tempeh for an extra protein boost if desired.
Time to Try It
This Easy Vegan Cauliflower Chickpea Curry is a fantastic meal option that’s not just healthy but also bursting with flavors. The creamy texture and vibrant ingredients make it a delightful dish for both vegans and non-vegans alike. So grab your ingredients, channel your inner chef, and get ready to enjoy a bowl of comforting curry that will warm your soul and satisfy your taste buds. Happy cooking!
Easy Vegan Cauliflower Chickpea Curry
Ingredients
Equipment
Method
- In a large pot over medium heat, melt the coconut oil. Once hot, add the chopped red pepper and sauté for about 5 minutes until softened.
- Stir in the drained diced tomatoes and yellow curry paste. Cook for another 2-3 minutes, allowing the tomatoes to break down and the spices to bloom.
- Pour in the full-fat coconut milk, and stir well to combine. Bring the mixture to a gentle simmer.
- In a small bowl, mix the tapioca starch with a few tablespoons of water to create a slurry. Stir this into the curry to thicken it slightly.
- Add the drained chickpeas and cauliflower florets to the pot. Stir well to coat everything in the curry sauce. Cover and let simmer for about 15 minutes until the cauliflower is tender.
- Once the cauliflower is cooked through, stir in the reduced-sodium soy sauce, coconut sugar, and a squeeze of fresh lime juice. Season with a pinch of sea salt to taste.
- Serve the curry over cooked white rice or cauliflower rice. Garnish with fresh cilantro and sliced green onion for an extra pop of flavor and color.
Notes
- This curry is forgiving; feel free to add any vegetables you have on hand.
- Adjust the spiciness by adding more curry paste or cayenne pepper.
- Ideal for meal prep; stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
