1-Pot Yellow Chickpea Cauliflower Curry
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4
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Calories
297 kcal
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Course
Main Course
1-Pot Yellow Chickpea Cauliflower Curry
Description
The 1-Pot Yellow Chickpea Cauliflower Curry combines chopped cauliflower and cooked chickpeas in a simmered sauce made from coconut milk, red curry paste, turmeric, and aromatics such as garlic, ginger, and shallot. The cooking method steeps the ingredients together, allowing the vegetables to soften and the curry flavors to develop without boiling aggressively. The inclusion of maple syrup and coconut aminos adds subtle sweetness and depth, balancing the savory spices. Finished with optional garnishes like cilantro and lime, this curry offers a blend of creamy texture and gentle spice.
The curry can be served on its own or alongside cauliflower rice, quinoa, or traditional rice to make a hearty bowl. The topping options provide brightness and different textures, complementing the creamy base.
The recipe notes suggest adjusting the curry paste spice level to preference and substituting maple syrup with coconut sugar if desired. Also, selecting vegan-friendly curry paste ensures the recipe aligns with dietary needs. Using canned chickpeas simplifies preparation, and turmeric is added even when using red curry paste to enhance the earthiness of the dish.
Ingredients
CURRY
- 2 Tbsp water (or coconut oil)
- 1/3 cup shallot (chopped)
- 4 cloves garlic (minced)
- 2 Tbsp ginger minced, fresh
- 1 small Serrano pepper (seeds removed, finely chopped // omit for less spice)
- 3-4 Tbsp red curry paste Thai Kitchen or Thai True brands // adjust to preferred spice level, or yellow curry paste
- 2 cups coconut milk canned // sub full-fat for richer, creamier curry, light
- 1 tsp Turmeric ground
- 1 Tbsp maple syrup plus more to taste
- 2 Tbsp coconut aminos or sub tamari or soy sauce if not gluten-free), plus more to taste
- 1 cup cauliflower (chopped)
- 1 1/4 cup chickpeas rinsed and drained, cooked
SALAD / BOWL optional
- cauliflower rice or quinoa, or rice
- greens
- cilantro
- red onion
- lime wedges
- sesame seeds
- avocado
Instructions
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer - lower heat if boiling.
- At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
- Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.
Notes
- Use yellow curry paste and omit extra turmeric if preferred instead of red curry paste.
- Verify the curry paste is vegan, avoiding pastes with fish ingredients.
- Maple syrup can be replaced with coconut sugar as a sweetener.
- One and a quarter cups of cooked chickpeas is roughly equivalent to one 15-ounce can, drained and rinsed.
- Adjust paste amount to achieve preferred spice level.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 297 | 15% |
| Carbohydrates | 36.1g | 12% |
| Protein | 9.7g | 19% |
| Fat | 13.1g | 20% |
| Saturated Fat | 7.6g | 38% |
| Polyunsaturated Fat | 1.06g | 6% |
| Monounsaturated Fat | 0.54g | 3% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 801mg | 33% |
| Potassium | 285mg | 6% |
| Fiber | 8.1g | 32% |
| Sugar | 9.5g | 19% |
| Vitamin A | 1540IU | 31% |
| Vitamin C | 15.83mg | 18% |
| Calcium | 85.97mg | 9% |
| Iron | 2.9mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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