Cauliflower Coconut & Chickpea Curry

Cauliflower Coconut & Chickpea Curry

This curry dish is so flavorful! Wholesome ingredients, offering great nutrition in a delicious vegan dish!


  • 1/4 tsp black pepper
  • 1 head of cauliflower medium, chopped to florets
  • 1 can of chickpeas 15 oz, drained & rinsed
  • 1 can of coconut milk 13.5oz, lite
  • 1 Tbsp coconut oil
  • 1/2 tsp cumin
  • 1 tsp curry powder
  • 1 Tbsp garlic minced
  • 1 cup onions chopped
  • 1/2 tsp salt
  • Procedure

  • Preheat oven to 425F.
  • Blanch cauliflower in boiling water for 2-3 minutes (this step can be skipped if you like your final product more firm).
  • In a large saucepan, heat coconut oil and saute´ onions and garlic until tender, a few minutes.
  • Add in coconut milk, curry, cumin, salt & pep. Allow to simmer for about 5 minutes, letting all of those flavors come together. It will smell tasty!
  • Add your cauliflower and chickpeas, coating thoroughly in the flavorful sauce.
  • Transfer to a baking dish (9×13
  • Stir halfway through. Also, about 30 minutes into it, and if it’s beginning to brown too much you can cover in foil for the remaining 10 minutes.
  • Serve alone, or on your favorite grain! I love red quinoa for the color!
  • Nutritional Info

    Serving: 3/4 cup
    yields 6 servings
    Calories: 158

    • 10g Carbs

    • 7g Fat

    • 2g Protein

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