Cauliflower Chickpea Coconut Curry

My first time trying curry was 3 days ago. I am not sure how I have existed so long without tasting this magical food. This is the first curry recipe that I cam up with and it turned out fan-freaking-tastic. Like like the bowl fantastic. Now, this was my first time trying curry, so I didn’t have anything to compare it to- but you know what they say about comparison right?? It’s the thief of joy – and nothing can take away the joy from this dish. It’s savory, spicy, and sweet all at the same time. Its packed full of fiber, protein, healthy carbs, and lots of nutrients.

I love how warm and comforting this dish is. Comfort food doesn’t have to be heavy or pack on the pounds! Warm, savory dishes can be comforting and light! I don’t know about you- but I hate heavy food that weighs me down. Using light coconut milk instead of regular/ full fat is what really helps to lighten this dish up and lowers the fat content tremendously! If you don’t already know, I follow a fairly low fat diet and typically cook without oil.

When I was making this dish, I was unsure about how the leftovers would keep. Since I am only cooking for one, I knew that there would be some delicious leftovers for the week, but I was nervous it wouldn’t stay fresh in the fridge. I am happy to report that I was wrong! It tasted amazing as left overs, and I loved having meals prepped and ready because I usually come home from class starving. Once again, I wish I had better photos of this dish. Some day I will invest in a nice camera, but for now, a shattered iphone6 will have to do 😉 Point is- don’t judge this recipe by less than stellar photos- it tastes amazing! This is one of my favorite recent recipes and I know you will love it!

Here’s what you will need:
Cauliflower Chickpea Coconut Curry

2 cup(s), Broccoli, raw
1 large, Onions, raw
4 medium, Carrots, raw
0.50 cup(s), Cabbage, red, raw
0.25 cup, Organic Low Sodium Vegetable Broth
2 Tbsp (17 g), Tamari Premium Soy Sauce – Reduced Sodium
1 tbsp(s), Chili Garlic Sauce
1 tbsp(s), Ginger root – Raw
1 tbsp(s), Spices – Curry powder
2 tablespoon, Red Curry Paste
3 tbsp(s), Sugars, granulated
1 can, Coconut Milk, Like
6 Cups Organic Cauliflower (not sure exact cups, but had a huge one!)
1 container (1 4/5 cups ea.), Garbanzo Beans

1 cup long grain brown rice (or any other 4 servings of rice- basmati, jasmine, or wild rice would be amazing as well!)

Directions: Preheat the oven to 425 degrees. Drain the chickpeas and toss them in curry powder, garlic powder, and a dash of black pepper. Feel free to omit this step, but i love the taste of roasted chickpeas, so I prefer to roast them first. Then, chop the cauliflower and also toss than in curry powder & garlic and place it on a baking sheet. Roast the cauliflower and chickpeas for about 20 minutes. Again, feel free to omit these steps completely- the veggies and beans will just have a slightly different texture.

While the veggies are roasting, begin preparing the rest of the dish. Boil a pot of water for the rice and cook it according to the package directions. Then, chop up the carrots, onion, cabbage, and broccoli (if using fresh- I use frozen). Then add about 1/4 cup of vegetable broth to a big pan and add the onion and carrots. Allow the veggies to cook for about 10 or so minutes on low-medium. Then add in 2 tbsp of red curry paste (make sure to check that it’s vegan if you follow a vegan diet!). I bought Thai Kitchen Brand at Meijer and it comes in a small little jar.

Mix the curry paste with the vegetables. Then add 1 can of lite coconut milk. Make sure that it is light, otherwise your curry will be extra thick and have a way higher fat content. if you are okay with that, then feel free to use it! Or, you can dilute the coconut milk by adding 1/2 cup of vegetable broth to it. After the coconut milk had been added, stir everything well and then add 2 tbsp of soy sauce/ Tamari (gluten free if needed!). Then add 3 tbsp of raw can sugar (or other sugar you have on hand). Then add it 1 tbsp chili garlic sauce (it comes in little cylindrical containers). Next, mix in 1 tbsp of curry powder and about 1 tbsp of minced fresh ginger. Allow the sauce to simmer on low for about 5-10 minutes.

By now, the veggies in the oven should be done. Take them out and add them to the sauce. Then add in the broccoli and mix everything well. Continue to mix and incorporate all of the veggies. Make sure to keep the sauce on low and allow it to thicken. After all of the veggies have been mixed in, continue to stir on low for about 5 minutes. Turn off the heat and allow the dish to stand for a few minutes before servings so that it thickens up a tad.

Top the dish with purple cabbage and serve over rice – or even brown rice noodles & enjoy! Try not to lick the plate clean- I dare you.

Per usual, nutritional information in included below for the curry (without rice). Do as you wish with this information.

Don’t forget to let me know if you try this recipe! Also, let me know if you have ever had curry before and if so, what your favorite veggie add-ins are! Do you lick the plate clean, or try to mind your manners?? If I’m eating with others I try timing my manners, but always end up with food on my face.

calories 314
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 5 g 27 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 1038 mg 43 %
Potassium 447 mg 13 %
Total Carbohydrate 49 g 16 %
Dietary Fiber 14 g 56 %
Sugars 20 g
Protein 12 g 24 %
Vitamin A 225 %
Vitamin C 204 %
Calcium 15 %
Iron 20 %

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