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.