Cauliflower and Chickpea Curry
This easy, vegetarian Cauliflower and Chickpea Curry recipe comes from the cookbook, Two Peas and their Pod. It’s a quick weeknight dinner idea and makes for awesome leftovers!
THE RECIPE RUT
Anyone else kind of over cooking? It takes a lot for me to say that but it’s how I’m feeling right now. Quarantine life has had plenty of ups and downs but the one constant has been ALL. THE. COOKING. EVERY. FREAKING. DAY.
For reals, people.
My kids and husband eat a ton. So I’m cooking a ton. And, I’m over it a ton.
COOKING NEW THINGS
Because I’m not entirely ready to start dining out (to each their own….) I’m still doing most of the cooking at home. We’re ordering out a little bit here and there but mostly it’s me, my kitchen, and three hungry mouths to feed. Last month sometime I decided that in order to get over the fact that I was over cooking I was going to start making new-to-me recipes out of the bazillion cookbooks I own. It’s been helping. As long as I’m going to cook anyway, it might as well be something new and exciting, am I right?
CAULIFLOWER AND CHICKPEA CURRY
I’ve had the Two Peas & Their Pod Cookbook on myself a few months now. It’s written by fellow Utah blogger, Maria Lichty. She’s know as the cookie queen and also makes awesome vegetarian recipes. I love curry, had almost all of the ingredients on hand so it was a no brainer. I love the dish because it would be super easy to swap for your favorite veggies and it literally was on the table in 30 minutes. My boys added shrimp to theirs but I was happy with the vegetarian version!
VEGETARIAN THAI RED CURRY
It’s no wonder I was drawn to this recipe, I have a few other Thai recipes on this site- its a favorite of mine!
Recipe by Maria Lichty from, Two Peas & Their Pod Cookbook. Photos by Deborah DeKoffPrint
A healthy and super easy vegetarian curry made with coconut milk and Thai red curry.
- 2 teaspoons coconut oil
- 1/2 cup sliced white onion (see note)
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 2 large carrots, peeeled
- 1 large red pepper, cored, seeded and sliced
- 1/4 cup red curry paste
- 1 tablespoon tomato paste
- 2 (13.5 oz) cans full fat coconut milk
- 2 tablespoons tamari (see note)
- 1 medium head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
- grated zest and juice of 1/2 large lime
- 3/4 teaspoon kosher salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup chopped fresh basil
- cooked basmati rice, for serving
- Melt coconut oil in a large pot of over medium heat. Add the onion and sauté for 3-4 minutes until soft. Add the garlic and ginger and cook for 2 minutes, until fragrant.
- Add the carrots and bell pepper and sauté for 2-3 minutes.
- Add the curry paste and tomato paste and cook for 1 minute, stirring to coat the veggies.
- Stir in the coconut milk, tamari, cauliflower florets, and bring to a simmer.
- Add the chickpeas, lime zest and juice, salt, and pepper flakes. Cook until the cauliflower is tender, 10-15 minutes.
- Remove from the pot and fold in basil. Serve over basmati rice.
The recipe doesn’t call for onion but I think it’s a great addition. I also subbed tamari for soy sauce to keep the dish gluten free. Lastly, the recipe calls for 1 (8 oz) can bamboo shoots but I didn’t have any so left them out!