Coconut Curry with Cauliflower, Carrots, and Chickpeas Recipe

Name: Coconut Curry with Cauliflower, Carrots, and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Coconut Or Grapeseed Oil (or Preferred Cooking Oil); 4 whole Large Carrots, Peeled And Slice Thinly On The Bias; 1 whole Medium Onion, Diced; 1 whole Head Of Cauliflower, Trimmed And Cut Into 1-inch Pieces; 5 teaspoons Your Favorite Curry Powder Or Paste; 1- 1/2 cup Vegetable Or Chicken Broth; 1 can (15 Oz. Can) Chickpeas (Garbanzo Beans); 1/2 teaspoons Salt; 1 can (15 Oz. Can) Coconut Milk; 1 whole Lime, Zest And Juice; 2 Tablespoons Chopped Fresh Mint; 1/4 teaspoons Crushed Red Pepper Flakes (if Your Curry Powder Needs Some Kick)

Servings: persons

3 Tablespoons Coconut Or Grapeseed Oil (or Preferred Cooking Oil)
4 whole Large Carrots, Peeled And Slice Thinly On The Bias
1 whole Medium Onion, Diced
1 whole Head Of Cauliflower, Trimmed And Cut Into 1-inch Pieces
5 teaspoons Your Favorite Curry Powder Or Paste
1- 1/2 cup Vegetable Or Chicken Broth
1 can (15 Oz. Can) Chickpeas (Garbanzo Beans)
1/2 teaspoons Salt
1 can (15 Oz. Can) Coconut Milk
1 whole Lime, Zest And Juice
2 Tablespoons Chopped Fresh Mint
1/4 teaspoons Crushed Red Pepper Flakes (if Your Curry Powder Needs Some Kick)

1
In a large skillet, heat the oil to medium-high heat.
2
Add sliced carrots, onions, and cauliflower pieces; saute, stirring frequently, until the onions become translucent.
3
Stir in the curry powder and crushed red pepper flakes (if using), and cook for 1 minute.
4
Add broth, chickpeas, and salt; bring to a boil, then reduce heat to medium-low, cover, and simmer for about 5 minutes.
5
Add coconut milk and lime zest and juice.
6
Let it simmer uncovered for a couple of minutes until vegetables are as tender as youd like and the sauce has thickened slightly.
7
Stir in the mint.
8
Serve on hot rice.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Tablespoons Coconut Or Grapeseed Oil (or Preferred Cooking Oil), 4 whole Large Carrots, Peeled And Slice Thinly On The Bias, 1 whole Medium Onion, Diced, 1 whole Head Of Cauliflower, Trimmed And Cut Into 1-inch Pieces, and more.

Yes, Coconut Curry with Cauliflower, Carrots, and Chickpeas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry with Cauliflower, Carrots, and Chickpeas

How did you like this recipe?

Frequently Asked Questions