Description
This Cauliflower and Chickpea Coconut Curry is a creamy, spicy, and slightly sweet dish that’s perfect for dinner. Made with a fragrant blend of curry powder, tomatoes, garlic, and coconut milk, this healthy, vegan curry is rich in flavor and ideal for those who crave a comforting yet zesty meal. A perfect addition to your healthy homemade recipes collection, whether for a cozy evening or a weeknight dinner.
Ingredients
Units
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- 1 large cauliflower, cut into bite-sized florets
- 2 tablespoons grapeseed oil (or preferred oil, plus more for roasting)
- 1/2 medium red onion, diced (substitute yellow onion)
- 1 small serrano pepper, sliced (substitute jalapeño or 1/2 teaspoon red pepper flakes)
- 4 cloves garlic, minced or chopped
- 1 tablespoon fresh ginger, grated (substitute frozen or paste)
- 1 tablespoon curry powder (more if desired)
- 1 14–ounce can diced tomatoes
- 2–3 teaspoons agave nectar (or any sweetener)
- 1 14–ounce can coconut milk (full-fat)
- 1 15–ounce can chickpeas, rinsed and drained well
- 1 lime, juiced
- 1/3 cup cilantro, chopped (more for serving)
- 3/4 teaspoon salt (more to taste, also for roasting)
- Fresh cracked pepper to taste
- For Serving (Optional): Naan, Rice (about 3 cups cooked)
Instructions
- Preheat the oven to 450°F (230°C). Place cauliflower florets on a rimmed baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss to coat evenly. Roast for 15-20 minutes until tender and lightly browned, tossing halfway.
- While the cauliflower roasts, make the curry sauce. In a large pan, heat oil over medium heat. Add diced onions and sauté until translucent, about 2-3 minutes. Add serrano peppers and sauté for another 1-2 minutes until softened.
- Add minced garlic and grated ginger to the pan and sauté for 1 minute until fragrant. Stir in curry powder and cook for another 30-60 seconds to bring out the flavor.
- Add diced tomatoes, agave nectar, and salt. Cook for 2-3 minutes to meld the flavors. Pour in coconut milk and simmer gently for 3-4 minutes to reduce (do not boil, adjust heat if needed).
- Transfer the sauce to a blender and blend on high until smooth (for chunkier sauce, simply simmer a bit longer before blending). Return the sauce to the pan and add chickpeas and lime juice. Simmer gently to warm through and soften the chickpeas.
- Add roasted cauliflower and gently toss to combine. Simmer longer if necessary to reheat. Taste for seasoning, adding more salt or pepper if needed.
- Serve the curry over rice, garnished with cilantro. Optionally serve with naan and lime wedges. Enjoy!
Notes
- For a thicker sauce, blend the curry longer or simmer it a bit more before blending.
- Adjust the sweetness by adding more or less agave nectar.
- Serve with rice or naan to complete the meal.
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 10g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg