Creamy Vegan Chickpea Cauliflower Curry

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• An easy one-pot meal that uses simple ingredients and you can throw together in less than 30-minutes!

• Healthy for you - Not only is this a great way to incorporate vegetables and plant protein in your diet, but it's the perfect dish to always keep in your back pocket! It is perfect to serve over rice and naan bread and vegetarians/vegans will love how healthy it is.

• So. Much. Flavor. - This curry recipe uses simple Indian spices (that you already have on hand!) and a little bit of red curry paste that in my opinion is just irreplaceable in curry dishes. This dish is bursting with flavor!

• If you love similar and Indian food flavors be sure to try these recipes next: Slow Cooker Massaman Beef Curry, Thai Red Pumpkin Curry, Thai Red Curry Chicken Noodles, Turmeric Coconut Chicken Curry, One Pot Curry Coconut Noodles | Gluten free and Vegan.

My few comments on the ingredients + don't forget to read the Tips section!

The full recipe and ingredients can be found in the recipe card below this post.

• Red curry paste - If you don't have this, you can use massaman paste or simple tomato paste instead. However it will not give the same flavor but sure will help with the overall flavors. If using tomato paste, you'll be missing the heat in the dish. Taste the curry for spiciness during the whole process. To fix this, you'll want to add some red pepper flakes, caynne pepper or chili powder. This easy chickpea curry is creamy and relatively mild, but does have a little spicy kick in it!

• Cauliflower - cut the florets into bite size pieces, try to get them equally the same size if possible (ensures better and even cooking). You'll need about 3-4 cups of florets. Not a fan? No worries, use fresh spinach, broccoli, kale, mushrooms, red bell peppers, sweet potatoes instead. Or use a combination of two-three veggies. My favorite is sweet potatoes and spinach! Have yo tried my Vegan Sweet Potato Lentil Stew.

• Coconut milk - low or full-fat coconut milk, really doesn't make that of a difference to be honest. However, it should be unsweetened coconut milk without any additives.

• Chickpeas (garbanzo beans) - for a quick meal, choose canned chickpeas. Make sure to drain and wash them well due to the high sodium liquid that they come with. Alternatively if using dry chickpeas, let them soak in water (add water 3 times more than chickpeas amount) overnight. Use 2 x 15oz cans for a richer and thicker curry. But depending on how light or heavy I want my curry I will sometimes add only 1 can.

• Vegetable stock - adds more flavor but feel free to use warm water instead. Alternatively, bouillon cubes or stock powder will work here too.

• Fresh Lime juice - a generous heaping tablespoon to balance all the flavors is essential. However if not sure, or not use lime juice in your dishes, leave it for your guests to drizzle over individual serving plates as much as they need to

• Ginger - I have added a generous spoonful of fresh ginger. Ginger gives a bit of zing to the sauce as well as a spicy kick. The more you add the more spicy it will get.

• Garlic - I have written two medium garlic cloves for the recipe. This is important, as garlic in season and out of season greatly varies in terms of it's shape and flavor. Sometimes only 2 garlic cloves is more than enough if it is a ''stronger'' garlic. Use your best judgement and experience!

• Measuring Spoons
• Measuring Cup
• Cast Iron Skillet
• Garlic Press

Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.)

Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.

Next, follow with cauliflower and season with salt.

Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.

After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.

Add coconut milk last and simmer for another 5 -10 minutes on low.

Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.

Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

• Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.

• Don't simmer for too long or boil once you add the coconut milk. It will start to separate.

• Make ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients added, just simmer until the curry thickens to your liking.

• It is still a relatively mild creamy curry. To make it more spicy, add red pepper flakes, more red curry paste, ginger, garlic.

• If you have any cauliflower leftovers make these Vegetarian Patties With Broccoli, Cauliflower And Spinach for next day lunch or dinner. And chickpeas also make a delicious hummus with roasted red pepper.

As most of you know, curry is served with rice (I like to use brown rice for a healthier option) and homemade GF naan bread. You can serve with regular bread (gluten-free if using), rice, quinoa, potatoes, any grain that has a gluten-free label if this is a concern for you. I have also served this as a thicker soup, with bread on the side.

Don't forget the toppings! Mango chutney, yogurt on the side, bean sprouts, shredded coconut, toasted nuts, green onions, chives, chopped red onion, cilantro, basil, parsley will all be a great addition and give lots of flavor to this curry.

Let the curry cool completely, and transfer to airtight containers, refrigerate and consume within 2-3 days. By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value. Or freeze for 2-3 months.

After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream (or vegetable stock, boiled water) when reheating.

The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers.

Read more about the safe freezing, storing, and thawing process USDA website.

As a rich source of vitamins, minerals, and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, help you to lose weight, and reducing the risk of several diseases.

As much as I love coconut milk, I know that not everyone likess the taste of it. However to mask coconut taste, try adding a bit more spices to your curry dish or use an alternative substitute like:

I hope you enjoy this delicious vegan chickpea cauliflower curry!

Thank you

Julia

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.