Servings
Font
Back
Easy Vegan Cauliflower Chickpea Curry
5 from 9 votes

Easy Vegan Cauliflower Chickpea Curry

With the help of the Instant Pot, this Easy Vegan Cauliflower Chickpea Curry cures a craving for warm, spicy food in record time!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 2
Calories: 599 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1 tablespoon coconut oil
  • ½ red bell pepper roughly chopped, large
  • 15 ounces diced tomatoes about 1 can, very well drained, canned, petite
  • 1 cup coconut milk full-fat
  • 1 tablespoon yellow curry paste
  • 2 teaspoons tapioca starch
  • 1 tablespoon soy sauce reduced-sodium
  • ½ tablespoon coconut sugar
  • 15 ounces chickpeas about 1 can, drained and rinsed (not sodium-reduced, canned
  • 2 cups cauliflower cut into large florets
  • lime juice fresh, squeeze of
  • Pinch salt sea salt
  • cilantro for garnish
  • green onion for garnish
  • white rice or cauliflower rice, for serving, cooked

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the pressure has released, squeeze in fresh lime juice and add salt to taste.
  6. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 599

% 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.