Description
This Thai Peanut Coconut Cauliflower Chickpea Curry is a vibrant and cozy plant-based dish packed with bold flavors from red curry paste, creamy peanut butter, and rich coconut milk. Featuring nutrient-dense cauliflower, chickpeas, and colorful vegetables, this one-pan meal comes together in just 30 minutes, making it an ideal choice for a satisfying weekday dinner or a healthy meal prep option.
Ingredients
Scale
For the Curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3-4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if you like heat
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
To Garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Heat aromatics: Place a large deep 10-inch skillet or pot over medium-high heat. Add coconut oil, minced garlic, and grated ginger. Cook for 30 seconds until fragrant, taking care not to burn the garlic.
- Sauté vegetables: Add diced green onions, thinly sliced carrot, and cauliflower florets to the skillet. Sauté for 3-5 minutes until the cauliflower begins to soften and develop a slight golden brown color, and the onions become tender.
- Add liquids and spices: Pour in lite coconut milk and water (or vegetarian broth). Stir in red curry paste, peanut butter, gluten-free soy sauce or coconut aminos, cayenne pepper, ground turmeric, and salt. Mix thoroughly to combine all the flavors.
- Add remaining vegetables and chickpeas: Stir in julienned red pepper and the rinsed, drained chickpeas. Reduce heat to medium-low and let the curry simmer gently for 10 minutes to allow flavors to meld.
- Finish with peas and garnish: Stir in frozen peas and simmer for an additional minute until heated through. Serve the curry in bowls or meal prep containers and garnish with fresh cilantro, extra green onions, and chopped peanuts or cashews. Enjoy with brown rice or quinoa for a complete protein-packed meal.
Notes
- This recipe is a nutritious and flavorful vegetarian curry combining plant-based protein and a variety of vibrant vegetables.
- It is a one-pan meal cooked in about 30 minutes, perfect for quick weekday dinners or meal prepping.
- Adjust cayenne pepper to your preferred heat level for a milder or spicier dish.
- Serving the curry with brown rice or quinoa adds whole grains and a complete protein profile.
- Use gluten-free soy sauce or coconut aminos to keep the dish gluten-free.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 7.4 g
- Sodium: approx. 470 mg
- Fat: 15.2 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4.7 g
- Trans Fat: 0 g
- Carbohydrates: 40.9 g
- Fiber: 9 g
- Protein: 10.6 g
- Cholesterol: 0 mg
