Easy Cauliflower Chickpea Coconut Curry Recipe
An easy low-carb vegan curry recipe made with cauliflower and chickpeas that's dairy free and ready in just 20 minutes with only 8 ingredients.
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Ingredients
- 1 (15 oz) can Chickpeas (low sodium)
- 3 cups Cauliflower florets
- 2 (15 oz) cans Coconut Milk, lite (sub 1 can with unsweetened almond milk)
- ¼ teaspoon Ground Ginger
- ¼ teaspoon Garlic powder
- 2 tablespoons Curry powder
- ⅛ teaspoon Onion powder
- ⅛-¼ teaspoon Salt
Instructions
Prep
- Rinse and drain the chickpeas. Cut the cauliflower into palm-sized florets (they'll break down when cooked).
Cook
- Pour milk and spices into the pot and stir.
- Add the chickpeas and cauliflower to the pot. Cover and cook on medium high heat for 10 minutes.
- Uncover and let simmer for 5 minutes.
- Serve in 3 equal portions.
Notes
1. Sub ½ cup cooked brown rice for ½ of the chickpeas but add another source of protein and maybe more cauliflower.
2. Add ½ tablespoon of curry powder at a time for a stronger flavor until you reach the desired taste.
3. Using full fat canned coconut milk will produce a stronger and delicious coconut flavor, but it will make it high in (good) fat. If flavor is your priority, use the full fat coconut milk and dilute it with unsweetened almond milk. Replace ¼ of the coconut milk with almond milk without sacrificing the flavor.
4. Add a small pinch of salt at a time until you reach desired taste.
5. Garnish with cilantro if desired.