This coconut curry is made in one pot and packed full of flavor, making it a great week night dinner option!
Being able to spend more time in the kitchen, thanks to COVID, I was able to go from meal prepping every meal to cooking every meal everyday. With this new found time in the kitchen I wanted to switch things up a bit and decided to start incorporating more plant based meals into my diet. I wanted to start off by incorporating meatless Monday’s for the month of April.
I had previously been more plant based before, about 3 years ago, but have since gone back to eating more meat. Back then I was definitely over-doing it on carbs and struggled to find tasty meals. It was easy to find vegan foods that tasted good but a lot of the time the ones I was choosing were processed which didn’t leave me feeling my best.
This time around I wanted to make more of my own food from scratch, that way I fully knew what was going into my food. Making curry was a no brainer – full of flavor and super filling, especially for these colder spring time days!
If you are looking to add in some plant – based meals into your diet – this is a great dish to start with!
Watch a full day of my meatless Monday:
VARIATIONS
- Veggies: You can substitute or add in different veggies, like broccoli or string beans for even more added fiber!
- Sides: Goes great with a side of rice, brown or white, as well as some naan bread.
- Protein: add in shredded chicken or even shrimp to add in more protein.
Cauliflower and Chickpea Coconut Curry
Ingredients
- 1 small white or yellow onion, diced
- 2 tbsp garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp each: garlic powder, onion powder, cumin & coriander
- ½ tsp smoked paprika
- 2 tbsp red curry paste
- 2.5 tbsp curry powder
- 1.5 – 2 lb cauliflower florets, washed and chopped into pieces
- 4 small white potatoes, diced into 1 inch cubes
- 3 cups vegetable broth
- 1 (13.5oz) can light coconut milk
- 1 red bell pepper
- 1 can chickpeas, drained
- 1 tbsp cornstarch
- salt and pepper to taste
- 1 tbsp olive oil
Instructions
- In a large pot on medium heat, sauté onions and garlic in olive oil for about 2-3 minutes until the onions become translucent.
- Add garlic and ginger and sauté for another 1-2 minutes until garlic and ginger become fragrant.
- Meanwhile, combine all spices in a bowl. Then once garlic and ginger are done sautéing, add in spice mix and curry paste. Sauté for another minute.
- Add diced potatoes and cauliflower. Mix to coat with seasoning. Then add vegetable broth and coconut milk and bring to a boil then reduce down to a simmer and cook covered for 20-25 minutes stirring occasionally.
- In a small bowl, mix 1T cornstarch with 2 T broth from the pot until they’re thoroughly combined. Add back in the cornstarch mixture to the pot as well as the chopped bell pepper and chickpeas. Mix and let simmer for about 10-15 additional minutes until the bell pepper has softened.
- Season with salt and pepper to taste.
- Serve with warm naan bread or rice.