Easy Chickpea Cauliflower Coconut Curry

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Who else loves curry? Funny story, I am not sure I ever had curry before I went plant based. Curry is darn delicious and I really was missing out all those years! This easy Chickpea Cauliflower Coconut Curry is made from freezer and pantry staples making it perfect for those nights when you just aren’t sure what to make for supper!

Chickpea Cauliflower Coconut Curry is an Easy Dinner Win!

Yes, it really is because you could make this recipe using only pantry and freezer ingredients. Making pantry meals became extremely important during COVID-19 when we were all #stayingin. In fact, due to the popularity of NOT grocery shopping, we have a whole round up of pantry meals on the blog to spark your dinnertime imagination.

I made this using vegan dinner using only frozen vegetables and pantry staples. This turned out delicious and showed me that I probably don’t need to go to the grocery store as often as I do (did?!). I love fresh food, but this plant based dinner turned out amazing. It uses frozen vegetables, canned pantry items and spices for a combination that is a dinnertime win. Pair this coconut curry with jasmine rice, another pantry staple, and it is a hearty, healthy dinner recipe.

The Ingredients You Will Need for This Curry Recipe

I love curries because they are so flavorful and they are hearty and comforting! Curries are also very versatile. You could use a different type of bean or even tofu instead of chickpeas. You could add green peppers instead of peas. I love that a curry can give you creative liberty. Dinnertime as an art masterpiece, yes, that sounds about right (or maybe I have just been #shelterinplace for too long!).

Curries are a healthy dinner option that will leave you full and satisfied. I admit my emotions are all over the place during the pandemic currently taking place in our world, that is why I put together this round up of stress reducing foods because goodness knows I just want to stuff my face with chocolate but that won’t do me any good either!

Back to our vegan curry recipe, here are the ingredients you will need:

Curry is a flavorful dish and we wanted this easy pantry meal to reflect that, so while the spice list may look long, it all has a purpose to make your tastebuds dance!

How to Serve Chickpea Cauliflower Coconut Curry

I love to serve this curry recipe with a side of jasmine rice! I also like to serve it with frozen cauliflower rice as well to up my vegetable intake. You could serve it with your rice preference – yellow rice would work well!

I have not tried it with sauteed cabbage, but that could be a nice low carb rice substitute. Sauteed spinach would be good as well!

Hot sauce or a squeeze of lime also really makes this dish stand out!

We would love to know how you would eat this dish! Tag @badtothebowl when you make it.

Print Recipe
5 from 1 vote

Easy Chickpea Cauliflower Coconut Curry

Flavorful vegan curry is perfect for an easy pantry meal on a busy night!
Prep Time10 minutes
Cook Time20 minutes
Total Time1 hour 10 minutes
Course: Main Dish, Vegan
Servings: 4 servings
Calories: 395kcal

Ingredients

  • 12 ounces frozen cauliflower florets
  • 1 14.5 ounces can chickpeas , drained and rinsed
  • 1/2 cup green onion , diced
  • 1/2 cup frozen peas
  • 1 14.5 ounces can diced tomatoes
  • 1 14.5 ounces can coconut milk , lite or full fat
  • 2 garlic cloves , minced
  • 2 teaspoons yellow curry powder
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Instructions

  • In large skillet, sauté green onions and garlic cloves for 1 – 2 minutes.
  • Add canned chickpeas and all spices, stir well to combine.
  • Add canned milk, canned tomatoes and frozen cauliflower and peas.
  • Bring to a boil. Lower heat and simmer for 15 minutes.
  • Taste and adjust any seasonings.
  • Serve with rice and a drop of hot sauce with a squeeze of lime.

Nutrition

Calories: 395kcal | Carbohydrates: 28g | Protein: 10g | Fat: 31g | Saturated Fat: 26g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 642mg | Potassium: 955mg | Fiber: 10g | Sugar: 9g | Vitamin A: 465IU | Vitamin C: 63mg | Calcium: 115mg | Iron: 5mg

4 Comments

  1. Recipe doesn’t list some of the ingredients. It just says “2 tsps”. But does not say of what.

  2. Jean Heath UK

    5 stars
    What a surprise this easy recipe was, was not expecting it to be so tasty. I did add a little more curry powder and some garam masala but such an easy store cupboard meal and will be making it with other beans aswell as the chickpeas.
    Thank you very much for the recipe.

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