I absolutely love the rich, warming flavors in a curry. You can find Red Curry Paste in the world foods aisle of your grocery store or even make your own! This dish is nutrient packed and best served with rice.
Roasting the cauliflower before adding it to the curry gives it a crispy texture and delicious flavor.
Feel free to swap some of the veggies for ones you have on hand or even add more, if you would like.
Cauliflower Chickpea Curry
A filling, flavorful, and warming meal!
Servings: 6
Equipment
- Large Pot
- Baking Sheet
Ingredients
- 1 small head Cauliflower chopped (about 2 cups)
- 2 tbsp Olive Oil (or another neutral tasting oil)
- 1/2 large White or Yellow Onion diced
- 1 large Red Bell Pepper diced
- 2 medium Serrano Peppers minced (or another chili)
- 2 tbsp Fresh Ginger minced (or 1/4-1/2 tsp. ground ginger)
- 4 cloves Garlic minced
- 1/4 cup Red Curry Paste*
- 1.5-2 cups Vegetable Broth, use more/less to achieve the consistency you like (I prefer to use low-sodium)
- 1 can Coconut Milk (full fat or reduced fat will work well)
- 1/2 – 1 tbsp Sriracha (depending on how much spice you like), or another hot sauce
- 1 tbsp Soy Sauce or Tamari
- 1/2 tsp Salt
- 2 tbsp Coconut Sugar (or another sweetener, such as maple syrup or cane sugar)
- 2 cans Chickpeas (or about 3 cups cooked chickpeas)
- 1 Lime juiced
- 1 handful Fresh Basil finely chopped (plus more for garnish)
- Cooked Rice for serving
Instructions
- Heat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- Chop cauliflower into bite-sized pieces and spread onto the baking sheet. Drizzle 1 tablespoon olive oil on top, along with a sprinkle of salt and pepper. Bake in the oven for 20 minutes, or until golden and crispy.
- While this is cooking, heat a large pot over medium-high heat along with the other tablespoon of olive oil. Once hot, add in the diced onion and bell pepper. Sauté for about 5 minutes, until they are soft and onions are golden brown.
- Add in the minced serrano peppers, ginger, garlic, and red curry paste and sauté for two more minutes, using water to deglaze the pan as needed.
- Stir in the vegetable broth, coconut milk, sriracha, soy sauce, salt, and coconut sugar. Bring to a boil and reduce to a simmer. Cover the pot and allow this to simmer, stirring occasionally, for 10 minutes.
- Add the roasted cauliflower, chickpeas, fresh basil, and lime juice and give it another stir. If it needs more liquid, add some more broth until it reaches the desired consistency.
- Enjoy over your favorite white or brown rice along with some basil on top for garnish!
Notes
*I love Thai Kitchen brand for red curry paste– if you are vegan, make sure the brand you choose does not have fish sauce.
