Coconut Curry With Cauliflower, Carrots, & Chickpeas

Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe pinit

Coconut curries are popular in both Indian and Thai cuisines, but they have different flavor profiles. Indian coconut curries are often spicier and use a variety of spices, while Thai coconut curries are milder and use ingredients like lemongrass and Thai basil.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins
Servings: 4 Calories: 1400
Best Season: Suitable throughout the year

Ingredients

Instructions

  1. Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
  2. Add curry powder, turmeric powder, and cumin powder. Stir well to coat the onions.
  3. Add cauliflower florets and carrot slices. Cook for 5 minutes, stirring occasionally.
  4. Pour in coconut milk and bring to a simmer. Cover the pot and let it cook for 15 minutes.
  5. Add chickpeas and lime juice. Cook for another 5 minutes.
  6. Season with salt and adjust the seasoning if needed.
  7. Serve the coconut curry with rice or naan bread. Garnish with fresh cilantro.
Nutrition Facts

Servings 4


Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 15g24%
Total Carbohydrate 45g15%
Sugars 10g
Protein 10g20%

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.

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