This 20 min Cauliflower, Chickpea and Coconut Milk Curry is a great recipe for all the families out there who are trying to reduce their meat consumption (yay!) and make at least one evening meal per week without any meat in it. It might not look like it’s a lot but it’s very filling. The chickpeas, cauliflower, and spelt couscous alone provide over 47g of protein in this dish, not including the coconut milk (3g)! And these are vegetable proteins, which means your body absorbs it more easily. This recipe is also very affordable for everyone, about $12-15 for 4-6 servings, and all organic ingredients! Organic ingredients really are affordable, especially when you use produce that are in-season and local, like sweet potatoes, turnips or butternut squash that can all be used in this recipe.
This recipe is more on the mild side, but you can certainly make it spicier if you want by adding a bit more cayenne.
Even if you’re not a fan of coconut, I recommend this dish as the taste is very subtle since I mix the coconut milk with water. I was inspired by some dishes I’ve had at some local cafés and came up with this great recipe. It’s a success at my house!
Cauliflower, Chickpea and Coconut Milk Curry | Vegan
A simple, healthy and delicious Cauliflower and Chickpea Curry recipe, ready in about 20 minutes!
- 1 onion coarsely minced
- 2 organic carrots cut in bite-size chunks
- 1 organic sweet potato (large) washed, peeled, cut into bite-size chunks
- 1 organic sweet pepper colour of your choice, cut into bite-size pieces
- 1 cauliflower cut into bite-size chunks
- 1 cup organic spinach chopped
- 1/3 cup organic frozen peas
- 3 Tbsp extra-virgin olive oil
- 398 ml organic chickpeas (1 regular size can) drained and rinsed
- 160 ml coconut milk (1/2 of a regular size can) (not the reduced fat kind)
- ¾ cup filtered water
- 1/4 tsp ground cumin
- 1/2 tsp curry powder
- 1/4 tsp organic cayenne powder
- 1/2 tsp unrefined sea salt
- 1 cup uncooked spelt couscous or whole-wheat couscous if you can’t find any spelt
In a very large pan (dutch oven style), warm the oil over medium-low heat, sauté the onion and carrot chunks for a few minutes (you can continue cutting the rest while this is cooking, just make sure to stir often). Add the sweet potato chunks, continue sautéing for a couple more minutes. Add the pepper and cauliflower.
Mix and cover with a lid and let cook for 3-5 minutes, mixing a few times during that time. While this is cooking, boil some water to cook the couscous.
In the pan, add the chickpeas, the spinach, frozen peas, the coconut milk and the water. Mix well so that there is no coconut milk chunks left. Add the spices, mix well, reduce temperature just under medium heat, cover and let simmer for 5-10 minutes.
To cook couscous, follow instructions on package, or simply put couscous in a large plate and cover with boiling water, just enough water to cover. Let sit for 5 minutes, then fluff it up with a fork.
Serve and enjoy!
Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 379kcal | Fat: 15g | Saturated fat: 6g | Sodium: 420mg | Potassium: 473mg | Carbohydrates: 54g | Fiber: 9g | Sugar: 5g | Protein: 11g | Vitamin A: 7080% | Vitamin C: 53.5% | Calcium: 72% | Iron: 3.3%
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Looks DELICIOUS. I going to make this tonight. It won’t all be organic though…but some ingredients will be 😉
Judy Pothier says
This looks absolutely delicious!! Absolutely trying this!!
Great! Let me know how it goes! 🙂
Judy Pothier says
Coconut milk & curry are a match made in heaven!! We will be making this tonight.
Amy Psaila says
YUM! I’d like to substitute or add a potato to this recipe. I love potatoes in curry!
How does this recipe hold up as left overs? Does the cauliflower go mushy?
You can certainly add a small potato (or a sweet potato) to it! This time, I chose to replace the potato with a turnip, which gives it the same consistency but uses a vegetable we never know what to do with! 🙂
Because it cooks quickly at the end, the cauliflower holds very well and doesn’t get mushy, even 3 days later.
Judy Pothier says
Wow!!! We made this recipe tonight and even my carnivore hubby loved it!!!! Keep em comin’!!!!
Yay! I’m so glad it was a success! Thanks for the feedback 🙂
I made this for the umpteenth time last night ( we love this recipe), but didn’t have any turnip or squash. I substituted white and sweet potato, and it was still fabulous! Thanks, ECP, for yet another terrific addition to my meal choices!
I love everything about this. Any time I can use coconut milk and curry in a recipe I am a happy lady. 😀
Then you will love this! 🙂
Nellie Tracy says
Such an excellent, light and flavorful recipe! A new favorite for sure!
Marisa Frana says
I’ve got to confess we are big-time meat eaters but I can see the value of where we can cut down and perhaps have a meatless night. Your dish looks fantastic. Full of flavor and of course we’d add loads of spice. This is a great recipe for those nights when we want to go meatless.
It’s a nice break for the body not to have to digest meat, and this is a delicious recipe to do it with 🙂 Enjoy!