Easy Yellow Cauliflower Chickpea Curry with Coconut Milk
Brothy, nourishing, and full of flavor, this Yellow Cauliflower Chickpea Curry turns chickpeas and winter vegetables into a must-try Thai-inspired comfort food. Vegan, Gluten-Free and Oil-Free Options.
Servings 4 servings
Calories 590kcal
Ingredients
- 1 tablespoon coconut oil
- 1 large or 2 small shallots thinly sliced (or sub 1/2 red onion)
- 2 teaspoons minced fresh ginger about ½”
- 3-5 cloves garlic minced
- 3 tablespoons yellow curry paste
- 4 cups cauliflower florets
- 2 cups sweet potato ½” diced (about 1 medium)
- 3 cups chickpeas drained and rinsed if using canned 2 cans
- 1 tablespoon light brown sugar
- 1 15.5 ounce full-fat coconut milk
- 2 cups low-sodium vegetable broth
- 2 cups chopped kale or spinach
- 1 tablespoon soy sauce or tamari plus more to taste
- Fresh cilantro and lime juice for serving (optional)
- Cooked rice for serving (optional)
Instructions
- Aromatics: Warm the oil in a large pot or braiser over medium heat. Once melted, add the shallot, garlic and ginger and sauté for 2 minutes. Add the curry paste and do your best to mix it in with the aromatics; sauté for an additional 1 to 2 minutes.
- Add the Veggies: Add the cauliflower, sweet potatoes, chickpeas, sugar, coconut milk, and vegetable broth to the pan. Mix well, doing your best to scrape any browned bits off of the bottom of the pan. Cover and bring to a boil over high heat.
- Simmer: Once boiling, uncover and mix well. Reduce the heat to medium and maintain a simmer for 10 minutes or until the sweet potatoes are fork-tender, stirring occasionally. Add the tamari and kale to the pan and mix again, sauteeing for a final 3 to 5 minutes. Taste the broth and add more tamari or sugar, as necessary.
- Serve & Store: Divide the curry between serving bowls and serve with rice, cilantro, and a squeeze of lime. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Gluten-Free: Use gluten-free soy sauce or tamari to make this recipe gluten-free.
- Oil-Free: Sauté the aromatics in step 1 in 2 tablespoons of the coconut milk instead of oil.
Nutrition
Calories: 590kcal | Carbohydrates: 64g | Protein: 18g | Fat: 33g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 356mg | Potassium: 1270mg | Fiber: 15g | Sugar: 15g | Vitamin A: 12646IU | Vitamin C: 59mg | Calcium: 164mg | Iron: 9mg