Paleo Chickpeas Curry
Delight in the rich, aromatic flavors of this Paleo Chickpeas Curry — a hearty, plant-based twist on the classic curry that’s both comforting and nutrient-packed. Using cauliflower florets and sweet potatoes in place of traditional chickpeas, this recipe is perfect for those seeking a paleo-friendly alternative while still savoring the beloved curry spices. Sautéed onions, garlic, and fresh ginger form the flavorful base, while creamy coconut milk and fragrant curry powder elevate the dish to irresistible levels. A dash of cumin seeds adds subtle earthiness, and a bright garnish of fresh cilantro paired with lime wedges ties the whole meal together with refreshing zest. Ready in under an hour and serving four, this one-pot wonder is equally satisfying as a standalone dish or alongside steamed vegetables. Perfect for paleo, gluten-free, and dairy-free diets, this recipe is an easy weeknight staple that doesn’t skimp on bold flavors or wholesome ingredients.
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Recipe Information
Ingredients
- 1 head cauliflower florets
- 2 medium sweet potatoes, peeled and cubed
- 2 tablespoons coconut oil
- 1 large onion, diced
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon cumin seeds
- 1 cup canned coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro leaves, chopped
- 1 whole lime, cut into wedges
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the diced onion and sauté for about 5 minutes or until the onion becomes translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder and cumin seeds to the onion mixture, stirring well to coat the onions with the spices.
Increase the heat to medium-high and add the cauliflower florets and cubed sweet potatoes to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables start to brown slightly.
Pour in the coconut milk and vegetable broth, then add the tomato paste, sea salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the skillet and let it cook for about 20-25 minutes or until the sweet potatoes are tender and the sauce has thickened.
Taste and adjust the seasoning, adding more salt or pepper if necessary.
Garnish with chopped cilantro leaves and serve with a wedge of lime on the side.
Enjoy your Paleo Chickpeas Curry as a satisfying standalone meal or pair it with a side of steamed vegetables.
Nutrition Facts
Calories |
1420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 74.3 g | 372% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7388 mg | 321% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 44.9 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4777 mg | 102% | |
*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.
