Go Back

Cauliflower and Chickpea Coconut Curry

Print Recipe
Course Main Course
Servings 6

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.