Easy Vegan Cauliflower Chickpea Curry
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
20 mins
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Servings
2
-
Calories
599 kcal
-
Course
Main Course
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Cuisine
Indian
Easy Vegan Cauliflower Chickpea Curry
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With the help of the Instant Pot, this Easy Vegan Cauliflower Chickpea Curry cures a craving for warm, spicy food in record time!
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Ingredients
- 1 tablespoon coconut oil
- ½ large red pepper roughly chopped
- 15 ounces canned petite diced tomatoes about 1 can, very well drained
- 1 cup full-fat coconut milk
- 1 tablespoon yellow curry paste
- 2 teaspoons tapioca starch
- 1 tablespoon reduced-sodium soy sauce
- ½ tablespoon coconut sugar
- 15 ounces canned chickpeas about 1 can, drained and rinsed (not sodium-reduced)
- 2 cups cauliflower cut into large florets
- Squeeze of fresh lime juice
- Pinch sea salt
- cilantro for garnish
- green onion for garnish
- cooked white rice or cauliflower rice, for serving
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Instructions
- Heat the coconut oil on the "sauté" setting of your Instant Pot. Once it's hot, add in the chopped red peppers and cook for 2 minutes.
- Add the well-drained petite tomatoes, coconut milk, and curry paste, stirring until the paste is dissolved. Bring to a boil and let it cook for 2 minutes, stirring frequently.
- In a small bowl, whisk together the tapioca starch with 4 teaspoons of the hot liquid from the Instant Pot until smooth. While constantly stirring, whisk the tapioca starch back into the Instant pot, along with the soy sauce and coconut sugar. Boil until the mixture begins to thicken, about 1 minute.
- Stir in the can of chickpeas and cauliflower. Cover the Instant Pot and make sure it's set to sealing, then cook for 5 minutes on the manual high pressure setting. Let it naturally release pressure after the timer goes off.
- Once the pressure has released, squeeze in fresh lime juice and add salt to taste.
- Garnish with cilantro and green onion, and serve over rice.
Notes
- *Pour the tomatoes into a mesh strainer and press them with a spoon to get as much liquid out as possible. Well-drained tomatoes make this a creamier curry!
Nutrition Information
Show Details
Calories
599kcal
(30%)
Carbohydrates
60g
(20%)
Protein
19g
(38%)
Fat
37g
(57%)
Saturated Fat
28g
(140%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Sodium
1212mg
(51%)
Potassium
1568mg
(45%)
Fiber
16g
(64%)
Sugar
15g
(30%)
Vitamin A
2602IU
(52%)
Vitamin C
108mg
(120%)
Calcium
204mg
(20%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 599 kcal
% Daily Value*
| Calories | 599kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 19g | 38% |
| Fat | 37g | 57% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1212mg | 51% |
| Potassium | 1568mg | 33% |
| Fiber | 16g | 64% |
| Sugar | 15g | 30% |
| Vitamin A | 2602IU | 52% |
| Vitamin C | 108mg | 120% |
| Calcium | 204mg | 20% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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