Coconut Curry With Cauliflower Carrots Chickpeas Recipes

CREAMY COCONUT CHICKPEA CURRY

Creamy Coconut Chickpea Curry image

This Creamy Vegan Coconut Chickpea Curry is the BEST curry recipe I've ever tried! All made in one pot, this easy vegan curry is incredibly flavorful, perfect for meal prep, budget-friendly, and one of our go-to weeknight dinners!

Provided by Jessica Hylton

Categories Dinner

Time 45m

Number Of Ingredients 12

Ingredients

2 tablespoons coconut oil
1 medium red onion or yellow onion (diced)
14 ounces fresh or canned tomatoes (diced (400g))
sea salt & ground black pepper (to taste)
16 ounces canned chickpeas (drained & rinsed (454g))
3 garlic cloves (minced)
1 ½ tablespoons garam masala - I use this one
1 teaspoon curry powder I use this one
¼ teaspoon cumin
13.5 ounces canned coconut milk* ((383g))
2 teaspoons coconut flour (OPTIONAL**)
1 small lime (juice of)

Steps:

In a deep pot over medium-high heat, add the coconut oil.
Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft, about 10 minutes.
Add in the chickpeas, garlic, garam masala, curry powder and cumin. Stir to combine.
Add in the coconut milk and stir again. Add in the coconut flour which helps to slightly thicken the curry. Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 10 to 12 more minutes.
Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don't skip this step!! Allow to cool slightly and then serve. Enjoy!

Nutrition Facts : Calories 225 kcal, Fat 9.4 g, Sodium 184.8 mg, Carbohydrate 28.5 g, Sugar 8.1 g, Protein 7.3 g, ServingSize 1 serving

COCONUT CURRY WITH CAULIFLOWER, CARROTS, & CHICKPEAS

Coconut Curry With Cauliflower, Carrots, & Chickpeas image

Make and share this Coconut Curry With Cauliflower, Carrots, & Chickpeas recipe from Food.com.

Provided by sofie-a-toast

Categories One Dish Meal

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons coconut (or your preferred cooking oil) or 3 tablespoons grapeseed oil (or your preferred cooking oil)
4 -5 large carrots, peeled and thinly sliced diagonally
1 medium onion, diced
1 large head cauliflower, trimmed and cut into 1-inch florets
1 tablespoon plus 2 tsp. your favorite curry powder or 1 tablespoon curry paste
1/4 teaspoon crushed red pepper flakes (or to taste, if your curry powder needs some kick)
1 1/2 cups vegetables or 1 1/2 cups chicken broth
1 (15 ounce) can chickpeas, drained (garbanzo beans)
1/2 teaspoon salt
1 (15 ounce) can coconut milk
zest and juice from one lime
2 tablespoons chopped of fresh mint (optional)

Steps:

In a large skillet heat the oil to medium-high heat. Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
Stir in curry powder and crushed red pepper flakes (if using), and cook for 1 minute. Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
Add coconut milk and lime zest/juice. Let it simmer, uncovered for a couple of minutes. Stir in mint.
Serve on hot rice with yogurt on top.

Nutrition Facts : Calories 441.6, Fat 16.2, SaturatedFat 14.1, Sodium 510.3, Carbohydrate 70.3, Fiber 8.8, Sugar 44.2, Protein 8.1

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