Thai Peanut Coconut Cauliflower Chickpea Curry
User Reviews
5
Thai Peanut Coconut Cauliflower Chickpea Curry
Description
The Thai Peanut Coconut Cauliflower Chickpea Curry begins by sautéing garlic, ginger, and green onion in coconut oil to release their fragrance. Thinly sliced carrot and cauliflower florets are added and cooked until the cauliflower takes on a slight golden color. Coconut milk, water or vegetarian broth, red curry paste, natural peanut butter, soy sauce or coconut aminos, turmeric, cayenne pepper, and salt build a rich, spiced sauce that gently simmers to blend flavors.
Red bell pepper and chickpeas join the curry, cooking through and absorbing the sauce. The addition of frozen peas near the end preserves their brightness and texture. Garnishing with cilantro, green onion, and chopped peanuts or cashews adds fresh herbal notes and crunchy contrast, completing a wholesome plant-based entrée with moderate heat and creamy depth.
This curry is well suited to serving alongside brown rice or quinoa, complementing its protein and providing a filling, balanced meal. The complex interplay of curry spices, nutty peanut butter, and tender vegetables makes it satisfying for varied palates.
Refer to the full recipe post for further tips and customization options to adjust heat level or ingredients.
Ingredients
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 1 carrot large, thinly sliced
- 1 cauliflower small head, broken into florets (3-4 cups
- 1 green onions bunch, diced
- 1 coconut milk lite, 15 ounce can
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons peanut butter natural, creamy, or cashew butter
- ½ tablespoon soy sauce gluten-free, or coconut aminos
- ½ teaspoon Turmeric ground
- ½ teaspoon cayenne pepper plus more if you like heat
- ½ teaspoon salt
- 1 red bell pepper julienned
- 1 chickpeas 15 ounce can, rinsed and drained
- ½ cup peas frozen
- TO GARNISH:
- cilantro fresh
- green onion
- peanuts chopped, or cashews
Instructions
- Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook for 30 seconds, then add in green onion, carrot and cauliflower florets. Saute for 3-5 minute until cauliflower begins to turn a slight golden brown and onions soften.
- Next, add in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir well to combine.
- Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary.
- Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers.
- Garnish with cilantro, green onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant based meal. Enjoy!
Notes
- Customize heat by adjusting cayenne pepper amount to taste.
- For a richer curry, use full-fat coconut milk instead of lite.
- Serve with brown rice or quinoa to add whole grains and protein.
- Fresh cilantro and chopped nuts garnish add texture and freshness just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343cal | 17% |
| Carbohydrates | 40.9g | 14% |
| Protein | 10.6g | 21% |
| Fat | 15.2g | 23% |
| Fiber | 9g | 36% |
| Sugar | 7.4g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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