Coconut Curry with Cauliflower Carrots Chickpeas
Indulge in the vibrant flavors of this Coconut Curry with Cauliflower, Carrots, and Chickpeas—a hearty, plant-based dish that's as comforting as it is nourishing. Packed with tender cauliflower florets, sweet carrots, and protein-rich chickpeas, this curry is simmered in a creamy coconut milk base infused with fragrant red curry paste, fresh ginger, and garlic. A splash of lime juice and soy sauce adds a tangy, umami punch, while cilantro provides a fresh finish. With just 15 minutes of prep and 30 minutes of cooking, this quick and easy recipe is perfect for weeknight dinners. Serve it over fluffy rice for a satisfying, gluten-free, and vegan meal that’s bursting with bold flavors and wholesome ingredients. Perfect for curry lovers seeking a flavor-packed, plant-based recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk
- 2 cups vegetable broth
- 1 head cauliflower
- 3 carrots
- 15 ounces canned chickpeas
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 teaspoon sugar
- 0.25 cup cilantro
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 cups cooked rice
Instructions
Heat the olive oil in a large pot over medium heat.
Dice the onion and mince the garlic and ginger. Add them to the pot and sauté for 3-4 minutes until the onion is translucent and fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to develop.
Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
Cut the cauliflower into bite-sized florets. Peel and slice the carrots into thin rounds. Add both to the pot and stir to coat them in the curry sauce.
Rinse and drain the chickpeas, then add them to the pot.
Add the soy sauce, lime juice, sugar, salt, and pepper. Stir well to incorporate all the ingredients.
Cover the pot and simmer for 20-25 minutes, stirring occasionally, until the cauliflower is tender and the flavors have melded together.
Taste and adjust seasoning, adding more salt, lime juice, or sugar as needed.
Serve the curry hot, garnished with chopped cilantro, over cooked rice.
Nutrition Facts
Calories |
2353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6169 mg | 268% | |
| Total Carbohydrate | 430.9 g | 157% | |
| Dietary Fiber | 47.8 g | 171% | |
| Total Sugars | 80.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 612 mg | 47% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 5328 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
