Try this 1-POT YELLOW CHICKPEA CAULIFLOWER CURRY recipe, or contribute your own.

Still searching for what to cook ?

Name: 1-POT YELLOW CHICKPEA CAULIFLOWER CURRY
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: CURRY; 2 Tbsp water (or coconut oil); 1/3 cup shallot (chopped); 4 cloves garlic (minced); 2 Tbsp fresh ginger (minced); 1 small serrano pepper (seeds removed finely chopped // omit for less spice); 3-4 Tbsp red or yellow curry paste* (Thai Kitchen or Thai T; 2 cups light coconut milk (canned // sub full-fat for ric creamier curry); 1 tsp ground turmeric; 1 Tbsp maple syrup* (plus more to taste); 2 Tbsp coconut aminos (or sub tamari or soy sauce if not plus more to taste; 1 cup cauliflower (chopped); 1 1/4 cup cooked chickpeas* (rinsed and drained); SALAD / BOWL optional; Cauliflower rice quinoa, or rice*; Greens; Cilantro; Red onion; Lime wedges; Sesame seeds; Avocado

Find the most delicious recipes here

INGREDIENTS

CURRY
2 Tbsp water (or coconut oil)
1/3 cup shallot (chopped)
4 cloves garlic (minced)
2 Tbsp fresh ginger (minced)
1 small serrano pepper (seeds removed ; finely chopped // omit for less spice)
3-4 Tbsp red or yellow curry paste* (Thai Kitchen or Thai T
2 cups light coconut milk (canned // sub full-fat for ric ; creamier curry)
1 tsp ground turmeric
1 Tbsp maple syrup* (plus more to taste)
2 Tbsp coconut aminos (or sub tamari or soy sauce if not ; plus more to taste
1 cup cauliflower (chopped)
1 1/4 cup cooked chickpeas* (rinsed and drained)
SALAD / BOWL optional
Cauliflower rice ; quinoa, or rice*
Greens
Cilantro
Red onion
Lime wedges
Sesame seeds
Avocado

INSTRUCTIONS

Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.

Add curry paste (starting with the smallest suggested amount and adding more later if needed) and stir. Cook for 2 minutes more. Add coconut milk (see photo), turmeric, maple syrup or coconut sugar (optional), coconut aminos (or tamari), and stir. Bring to a simmer over medium heat.

Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low 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 - lower heat if boiling.

At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.

Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).

Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.

NOTES

Alert editor

1-POT YELLOW CHICKPEA CAULIFLOWER CURRY

CURRY
2 Tbsp water (or coconut oil)
1/3 cup shallot (chopped)
4 cloves garlic (minced)
2 Tbsp fresh ginger (minced)
1 small serrano pepper (seeds removed finely chopped // omit for less spice)
3-4 Tbsp red or yellow curry paste* (Thai Kitchen or Thai T
2 cups light coconut milk (canned // sub full-fat for ric creamier curry)
1 tsp ground turmeric
1 Tbsp maple syrup* (plus more to taste)
2 Tbsp coconut aminos (or sub tamari or soy sauce if not plus more to taste
1 cup cauliflower (chopped)
1 1/4 cup cooked chickpeas* (rinsed and drained)
 SALAD / BOWL optional
 Cauliflower rice quinoa, or rice*
 Greens
 Cilantro
 Red onion
 Lime wedges
 Sesame seeds
 Avocado

Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add water or coconut oil, shallot, garlic, ginger, and serrano pepper. Sauté for 2-3 minutes, stirring frequently.

Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low 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 - lower heat if boiling.
At this time, taste and adjust the flavor of the broth as needed. We added more coconut sugar for sweetness, coconut aminos for saltiness, and turmeric for earthiness. You can also add more curry paste for more spice and intense curry flavor. Don't be shy with seasonings - this curry should be very flavorful.
Serve as is, or over rice, quinoa, or greens (optional). Garnish with desired toppings such as sesame seeds, cilantro, lime, or diced red onion (optional).
Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 (245g)
Recipe Makes: 1

Calories: 201
Calories from Fat: 84 (42%)

Amt Per Serving		% DV

	Total Fat 9.4g	12 %
	Saturated Fat 1.4g	7 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 3.3g
Cholesterol 0mg		0 %
Sodium 40mg		1 %
Potassium 738.7mg		19 %
Total Carbohydrate 30.4g		9 %
	Dietary Fiber 9.6g	38 %
	Sugars, other 20.8g
Protein 7g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 201

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe