One-Pot Yellow Cauliflower Chickpea Curry (vegan)

I don’t want to oversell this, but I’ve got your new favorite Meatless Monday recipe comin’ at ya.  It is LEGIT.

This easy cauliflower & chickpea curry is crazy flavorful and super easy to make.  It’s healthy but doesn’t feel like you’re giving anything up.  We all win.

The other great thing about this recipe (besides how fast it comes together) is that it doesn’t take much in the way of special ingredients.  Other than red or yellow curry paste (which I think most grocery stores have now, and you can easily get online), everything should already be in your kitchen.

Make with this:  Easy Homemade Naan Bread

Heat a large pot, rimmed cast-iron pan, or metal skillet over medium heat.  Once it’s hot, add the coconut oil, shallot, garlic, ginger, and sriracha.  Sauté for 2-3 minutes, stirring frequently.

Add the curry paste, starting with the smallest suggested amount and adding more later if needed.  Stir for 2 minutes, then add the coconut milk, turmeric, maple syrup, tamari (or soy sauce), and stir. 

Bring to a simmer over medium (or medium-low) heat—you want a simmer, not a boil.  

Once simmering, add the cauliflower and chickpeas and slightly reduce the heat.

Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor.  Keep at a simmer…if it starts to boil, lower the heat. 

At this time, taste and adjust the flavor of the sauce as needed.  I always need to adjust the flavor somewhat at this point—sometimes it’s a bit more tamari for saltiness, more curry paste for flavor depth, more sriracha for heat, etc.  Don’t be shy with seasonings, it’s meant to be very flavorful!

Serve over rice, quinoa, or greens.  I absolutely love basmati rice and make it in my rice cooker.  The leftovers will store well for up to 5 days in the fridge or in the freezer up to 1 month.  I always like to stir the rice into the curry for my leftovers, which keeps your rice from getting dry.

Now we congratulate ourselves on making good life choices.

You might also like:

• Cauliflower Leek Risotto
• Chicken Masaman Curry
• Easy Homemade Naan Bread
• Stovetop Chicken Tikka Masala
• Feta & Sweet Potato Hash with Greens
• Chetna’s Easy Chicken Curry

One-Pot Yellow Cauliflower Chickpea Curry (vegan)

• 2 tablespoons of coconut oil
• 1/3 cup of minced shallot
• 4 cloves of garlic, minced
• 2 tablespoons of fresh ginger, minced
• 1 teaspoon of sriracha (or to taste if you’re a pansy like me)
• 3-4 tablespoons of red or yellow curry paste (maybe more, adjust to preferred spice level)
• 1 can of full-fat coconut milk
• 1 teaspoon of ground turmeric (if you use yellow curry paste you can omit)
• 1 tablespoon of maple syrup
• 2 tablespoons of tamari or soy sauce (maybe more to taste)
• 1/2 head of cauliflower (chopped or broken into small florets)
• 1 1/4 cup of cooked chickpeas (1 15-ounce can, rinsed and drained)
• For serving:  2 cups of cooked basmati rice (or whatever you prefer)

1. Heat a large pot, rimmed cast-iron pan, or metal skillet over medium heat.  Once it’s hot, add the coconut oil, shallot, garlic, ginger, and sriracha.  Sauté for 2-3 minutes, stirring frequently.
2. Add the curry paste, starting with the smallest suggested amount and adding more later if needed.  Stir for 2 minutes, then add the coconut milk, turmeric, maple syrup, tamari (or soy sauce), and stir. 
3. Bring to a simmer over medium (or medium-low) heat—you want a simmer, not a boil.  Once simmering, add the cauliflower and chickpeas and slightly reduce the heat.
4. Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor.  Keep at a simmer…if it starts to boil, lower the heat.
5. At this time, taste and adjust the flavor of the sauce as needed.  I always need to adjust the flavor somewhat at this point—sometimes it’s a bit more tamari for saltiness, more curry paste for flavor depth, more sriracha for heat, etc.  Don’t be shy with seasonings, it’s meant to be very flavorful!
6. Serve over rice, quinoa, or greens.  The leftovers will store well for up to 5 days in the fridge or in the freezer up to 1 month.  

Adapted slightly from Minimalist Baker

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