Description
This Thai Peanut Coconut Cauliflower Chickpea Curry is a vibrant, plant-based dish bursting with bold flavors and wholesome ingredients. Featuring tender cauliflower, creamy coconut milk, and protein-packed chickpeas, this curry is enhanced with a rich blend of peanut butter, red curry paste, and aromatic spices. Perfect for a cozy weekday meal, it comes together quickly in one pan, making it both delicious and convenient.
Ingredients
Scale
For the Curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if you like heat
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
To Garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Heat Aromatics: Place a large deep 10-inch skillet or pot over medium-high heat. Add coconut oil, garlic, and ginger, cooking for 30 seconds until fragrant.
- Sauté Vegetables: Add diced green onion, thinly sliced carrot, and cauliflower florets to the skillet. Sauté for 3-5 minutes until cauliflower begins to brown slightly and onions soften.
- Add Curry Base: Pour in the lite coconut milk, water or vegetarian broth, red curry paste, creamy peanut butter, gluten-free soy sauce or coconut aminos, cayenne pepper, turmeric, and salt. Stir thoroughly to combine all ingredients.
- Incorporate More Vegetables and Chickpeas: Stir in julienned red pepper and rinsed chickpeas. Reduce heat to medium-low and let the curry simmer gently for 10 minutes, allowing flavors to meld. Taste and adjust seasonings if needed.
- Finish with Peas: Stir in frozen peas and simmer for an additional minute to warm through.
- Serve and Garnish: Divide curry into bowls or meal prep containers. Garnish with fresh cilantro, green onion, and chopped peanuts or cashews. Serve with brown rice or quinoa for a complete, protein-packed plant-based meal. Enjoy!
Notes
- This curry is a quick and easy one-pan meal, perfect for busy weeknights.
- Using lite coconut milk keeps the curry creamy but lower in fat.
- Adjust the cayenne pepper to control the spiciness to your liking.
- Opt for gluten-free soy sauce or coconut aminos to make this recipe gluten-free.
- Can be stored in airtight containers for up to 4 days in the refrigerator.
- Pairing with quinoa adds extra protein for vegetarians.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 7.4 g
- Sodium: 520 mg
- Fat: 15.2 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40.9 g
- Fiber: 9 g
- Protein: 10.6 g
- Cholesterol: 0 mg
