Best 3 Coconut Curry With Cauliflower Carrots Chickpeas Recipes
Indulge in a symphony of flavors with our tantalizing Coconut Curry with Cauliflower, Carrots, and Chickpeas. This delectable vegan dish is a harmonious blend of creamy coconut milk, aromatic curry spices, and an array of wholesome vegetables. Dive into the velvety texture of the coconut-based sauce, infused with the vibrant flavors of ginger, garlic, and a touch of heat from cayenne pepper. Cauliflower florets, tender carrots, and protein-packed chickpeas dance together in this culinary masterpiece, creating a symphony of textures and flavors. Accompanied by a medley of bell peppers and spinach, this dish is not only a feast for the senses but also a nourishing treat for your body. Gluten-free and easily adaptable for those following a vegan lifestyle, this Coconut Curry is a versatile dish that caters to various dietary preferences. Get ready to embark on a culinary journey that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
VEGETARIAN CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS
This light, vegetarian curry comes together quickly using easy to find ingredients you may already have on hand!
Provided by Natalie Perry
Time 35m
Number Of Ingredients 12
Steps:
- In a large skillet heat the oil to medium-high heat.
- Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
- Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
- Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
- Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
- Serve on hot rice.
CREAMY COCONUT CHICKPEA CURRY
This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!
Provided by Jessica Hylton
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- In a deep pot over medium-high heat, add the coconut oil.
- Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
- Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
- Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!
Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving
CRAZY CREAMY CHICKPEA CURRY
Coconut milk adds creaminess to this vegan dish, while enhancing the spicier notes.
Provided by isachandra
Categories 100+ Everyday Cooking Recipes Vegan
Time 45m
Yield 6
Number Of Ingredients 20
Steps:
- Melt coconut oil in a heavy 4-quart pot over medium heat. Saute onion until lightly browned, 5 to 7 minutes. Add ginger and garlic and saute until fragrant, about 30 seconds. Add curry powder, pepper flakes, broth, soy sauce, maple syrup, and tomato paste and stir.
- Add potatoes and carrot, cover pot, and bring to a boil. Immediately reduce heat to a simmer and leave lid ajar. Cook just until potatoes are tender, about 10 minutes. Add cauliflower, chickpeas, coconut milk, and cilantro. Stir gently to incorporate. Return to simmer with lid ajar and simmer just until cauliflower is tender, 5 to 7 minutes. Fold in peas and cook until heated through, about 1 minute.
- Remove from heat and season with salt, if needed. Serve with steamed basmati rice and, for those who'd like more heat, sriracha sauce. Garnish with cilantro.
Nutrition Facts : Calories 419.5 calories, Carbohydrate 70.1 g, Fat 11.9 g, Fiber 8.3 g, Protein 10.8 g, SaturatedFat 9.3 g, Sodium 744.7 mg, Sugar 9.7 g
Tips:
- Use fresh ingredients. Fresh vegetables, herbs, and spices will give your curry the best flavor.
- Don't be afraid to adjust the spice level. This recipe is mild, but you can add more chili powder or cayenne pepper to taste.
- If you don't have coconut milk, you can use unsweetened almond milk or soy milk.
- Serve with rice, quinoa, or naan bread. This curry is also great served over steamed vegetables.
- Make it a complete meal by adding protein. Chicken, tofu, or lentils would all be great additions to this curry.
Conclusion:
This coconut curry is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It's also a great way to get your daily dose of vegetables. So next time you're looking for a healthy and flavorful meal, give this coconut curry a try!
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