Yellow Chickpea Cauliflower Curry
A quick one-pot yellow curry with cauliflower and chickpeas that is hearty, warming, and entirely plant-based.
Prep Time
5 min
Cook Time
25 min
Total Time
30 min
Servings
4
Calories
310/serving
Difficulty
Easy
Nutrition Per Serving
Ingredients
- 2 tbsp water
- 0.33 cup shallot
- 4 cloves garlic
- 2 tbsp fresh ginger
- 1 small serrano pepper
- 3.5 tbsp yellow curry paste
- 2 cup light coconut milk
- 1 tsp ground turmeric
- 1 tbsp maple syrup
- 2 tbsp coconut aminos
- 1 cup cauliflower
- 1.25 cup chickpeas
- 2 cup rice or quinoa
- 0.25 cup cilantro
- 1 whole lime
Saute Base
Heat water or coconut oil in a pot over medium heat. Add chopped shallot, minced garlic, minced ginger, and optional chopped serrano pepper. Saute until softened.
Build Curry Base
Stir in curry paste and cook for two minutes. Add coconut milk, turmeric, maple syrup, and coconut aminos. Bring to a gentle simmer.
Simmer Vegetables
Add chopped cauliflower and drained chickpeas. Cover and simmer, stirring occasionally, until the cauliflower is tender.
Adjust and Serve
Taste and adjust seasoning with more maple syrup, coconut aminos, or curry paste as desired. Serve over rice, quinoa, or greens. Top with cilantro, red onion, lime wedges, sesame seeds, or avocado.
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Open in AppTips & Variations
- Coconut aminos add a mellow sweetness, but tamari works if that is what you have.
- Add a handful of spinach or kale at the end for extra greens.
Frequently Asked Questions
- What brand of curry paste works best?
- Thai Kitchen and Mae Ploy are both widely available and reliable options.
- Can I freeze this?
- Yes, it freezes well for up to one month. Thaw in the fridge overnight and reheat on the stove.
Recipe inspired by the original at minimalistbaker.com. Ingredients and factual cooking data extracted; instructions independently written.
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