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Thai Peanut Coconut Cauliflower Chickpea Curry
5 from 114 votes

Thai Peanut Coconut Cauliflower Chickpea Curry

This Thai Peanut Coconut Cauliflower Chickpea Curry features a flavorful blend of coconut milk, red curry paste, and peanut butter, simmered with cauliflower florets, chickpeas, and colorful vegetables. Aromatics like garlic, ginger, and green onion build the curry base, while turmeric and cayenne add gentle warmth. The dish is garnished with fresh cilantro, green onion, and chopped nuts, offering a creamy texture, vibrant color, and balanced spice in a plant-based meal.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 343 kcal
Course: Dinner
Cuisine: Thai, American, Vegan

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

    Cup of Yum
  1. 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.
  2. 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. 
  3. Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and adjust seasonings as necessary. 
  4. Before serving, stir in frozen peas and simmer an additional minute, then pour into bowls or divide into meal prep containers. 
  5. 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

Serving 1serving Calories 343cal (17%) Carbohydrates 40.9g (14%) Protein 10.6g (21%) Fat 15.2g (23%) Fiber 9g (36%) Sugar 7.4g (15%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 343

% 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.