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Coconut Curry Chickpeas with Cauliflower

Coconut Curry Chickpeas with Cauliflower

Do you like coconut?

I love it in all its forms but one of my faves is coconut milk. It has an ability to elevate a curry’s flavor to magnificent and it’s texture to glorious.

You must use unsweetened for a more subtle taste and I prefer light because of caloric density but I absolutely recommend adding it to your curry for the ultimate in silky curry gravy.

Coconut Curry Chickpeas with Cauliflower

Coconut Curry Chickpeas with Cauliflower

This vegan curry is flavor packed and easy to make! The chickpeas take care of some extra structure and protein.
5 from 3 votes
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Course: Dinner
Cuisine: Asian-Inspired, Indian-Inspired
Keyword: Easy, Plant-Based, Recipe, Vegan
Calories: 216kcal
Author: Sara
Servings: 5

Ingredients

  • 2 cans chickpeas or 1 quart cooked from dry chickpeas
  • ½ head cauliflower
  • 1 onion
  • 3 tbsps garlic/ginger paste or 3 cloves garlic and a 2 inch finger ginger all chopped
  • 1 can unsweetened light coconut milk
  • 1 cup crushed tomatoes
  • ½ cup frozen peas
  • 1 tbsp turmeric
  • 1 tsp garam masala
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 3 cardamoms
  • 1 pinch cinnamon
  • 1 pinch cayenne
  • salt and pepper to your liking

Instructions

  • Sauté garlic/ginger paste and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and salt lightly
  • Cook for 5 mins until cauliflower is getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the cauliflower and onion mixture then add in the chickpeas without draining the water
  • Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.
  • Serve with rice and veggies and garnish with copious cilantro and black pepper.

Nutrition

Nutrition Facts
Coconut Curry Chickpeas with Cauliflower
Amount Per Serving
Calories 216 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 205mg9%
Potassium 745mg21%
Carbohydrates 32g11%
Fiber 10g42%
Sugar 8g9%
Vitamin A 814IU16%
Vitamin C 82mg99%
Calcium 96mg10%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Make sure to check out Sara’s Instagram and website for more tasty recipes!

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Good Old Vegan inspires you to discover tasty vegan food! Plant-based cuisine is delicious and the benefits are endless. Not only are plants the more ethical option, choosing vegan also leaves a smaller footprint on our planet!

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