Why You’ll Love This Chickpea and Cauliflower Curry 🌿
Not only is this Chickpea and Cauliflower Curry recipe super easy to make, but it’s also packed with plant-based protein and fibre, making it a healthy option for those days when you need a little extra comfort. It’s naturally gluten-free and can easily be made vegan (just omit the fish sauce or swap it for soy sauce). Plus, the creamy coconut base and aromatic red curry paste create a sauce that’s to-die-for! 😋🍛
Pair this curry with some jasmine or basmati rice and you’ll have a wholesome meal ready to go. Want to make it even better? A little fresh coriander and a squeeze of lime just before serving take it over the top. 🌱🍋
Tips and Tricks for the Best Chickpea and Cauliflower Curry 💡
- Use full-fat coconut cream for the best results. The creaminess it brings is unmatched, giving your curry that luxurious texture that everyone loves.
- Blanch your cauliflower beforehand if you’re pressed for time. It will cook more quickly when you add it to the curry, so if you’re in a rush, give this trick a go!
- Don’t skip the sugar! Even though this recipe is savoury, a little brown sugar balances out the heat from the curry paste and enhances the natural sweetness of the coconut cream.
- Fish sauce or soy sauce? If you’re vegan or looking to keep things plant-based, just swap the fish sauce for soy sauce or tamari. You’ll still get that umami depth of flavour.
- Boost the veggies! Not a fan of cauliflower? Feel free to throw in whatever vegetables you have on hand – sweet potatoes, carrots, or zucchini are all great choices.
Serving Suggestions and Pairings 🍽️
When serving your Chickpea and Cauliflower Curry, I recommend ladling it over a steaming bed of fluffy jasmine rice or brown rice. 🍚 The mild, slightly nutty flavour of the rice complements the rich curry sauce beautifully. For something a little different, serve it with naan or roti to mop up all that lovely sauce. 🫓
If you’re looking to add more texture or protein to the meal, top it off with a dollop of thick Greek yogurt. It cools the heat of the curry and adds a nice creaminess. For extra zing, sprinkle some fresh coriander, red chilli slices, and a wedge of lime on the side. 🌶️🌿
And if you’re a fan of a cooling side salad, try serving this curry alongside a simple cucumber and mint raita — it adds a refreshing contrast to the warmth of the curry. 🥒🍃
Three Reasons to Try Chickpea and Cauliflower Curry Tonight!
- Quick and Easy: This curry comes together in under 30 minutes, making it perfect for busy weeknights. 🍽️
- Incredibly Versatile: Swap in different veggies or adjust the spice level according to your taste – it’s a flexible recipe that suits everyone’s palate! 💫
- Meal Prep Friendly: Make a big batch and enjoy leftovers throughout the week. This curry tastes even better the next day, as the flavours meld together even more! 🥄
I love how this Chickpea and Cauliflower Curry is a great option for both vegetarians and vegans, yet is still hearty enough to satisfy everyone at the dinner table. Whether you’re new to curries or a seasoned pro, this recipe is sure to be a hit. It’s fragrant, warming, and incredibly satisfying — plus, it’s super customisable, so you can make it your own.
Similar Recipes You’ll Love 🍲
If you enjoyed this Chickpea and Cauliflower Curry, be sure to check out these other tasty options:
Share The Love
Feel free to share your curry creations with me on Instagram @steph_cooks_stuff ! I’d love to see what you come up with. 🥰📸 Don’t forget to tag me!
This Chickpea and Cauliflower Curry is the kind of dish you’ll find yourself craving time and time again. It’s simple, comforting, and packed with flavour, making it the perfect addition to your weekly meal rotation. So go ahead, give it a try — I know you’re going to love it!
Chickpea and Cauliflower Curry
- Total Time: 25
- Yield: 4 1x
Description
Hey lovely friends! 🌟 I’m sharing a super tasty and easy vegetarian Chickpea and Cauliflower Curry recipe that’s sure to warm your hearts and bellies! Also, ready in the time it takes to cook your rice.💖🥘 Let’s dive into the aromatic world of curry! 🌿
Ingredients
- 3 tbsp red curry paste
- 1 can coconut cream
- 1 tbsp fish sauce(omit for vegan version)
- 1 tbsp brown sugar
- 1 small cauliflower
- 2 cans chickpeas
- 300g spinach leaves
Instructions
- Heat some olive oil in a pan, add the curry paste, and stir for 2 minutes. 🔥
- Pour in the coconut cream, fish sauce, and sugar, mixing it all up. 🥥
- Toss in cauliflower and chickpeas. Cover your pan and let it simmer until the cauliflower softens – about 5 mins. 🥦
- Add spinach and let it wilt. 🍃
- Serve it up with some fluffy rice and a dollop of Greek yogurt. 🍚 Enjoy your dinner.
- Prep Time: 15
- Cook Time: 10
- Category: Recipes
- Method: Simmering
- Cuisine: Australian
Frequently Asked Questions
Yes! This curry freezes beautifully. Just let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. When you’re ready to eat, simply defrost and reheat on the stove. Pro tip: Add a splash of coconut cream when reheating to bring back that creamy consistency. ❄️🥥
If you’re sensitive to heat, reduce the amount of red curry paste or use a milder version. On the other hand, if you’re all about the spice, feel free to toss in some extra chopped fresh chillies or a teaspoon of chilli flakes. 🔥
Absolutely! If you prefer cooking with fresh chickpeas, simply soak them overnight and boil them until tender before adding them to the curry. It will add a little more cooking time, but the taste and texture will be wonderful.