Description
A comforting and flavorful Chickpea and Vegetable Coconut Curry recipe that is perfect for a cozy dinner. This vegetarian curry is packed with protein, veggies, and aromatic spices in a creamy coconut milk base.
Ingredients
Units
Scale
Vegetable Curry:
- 1 tablespoon extra-virgin olive oil
- 1 red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 small head cauliflower, cut into florets
- 2 teaspoons chili powder
- 1 teaspoon ground coriander
- 3 tablespoons red curry paste
- 14-ounce can coconut milk
Additions:
- 1 lime, halved
- 28-ounce can chickpeas
- 1 1/2 cups frozen peas
- Kosher salt and freshly ground black pepper
- Steamed rice, for serving (optional)
- 1/4 cup chopped fresh cilantro
- 4 scallions, thinly sliced
Instructions
- Sauté Aromatics: In a large saucepan, heat olive oil, sauté onion and bell pepper until nearly tender. Add ginger and garlic.
- Add Vegetables: Add cauliflower, chili powder, coriander, and curry paste. Cook until caramelized.
- Cook Curry: Stir in coconut milk, simmer covered until cauliflower is tender.
- Finish: Squeeze lime juice, add chickpeas and peas. Season and simmer.
- Serve: Optionally with rice. Garnish with cilantro and scallions.
Notes
- You can customize the vegetables in this curry based on your preferences.
- Adjust the spice level by increasing or decreasing the amount of chili powder and curry paste.
Nutrition
- Serving Size: 1 serving
- Calories: 665
- Sugar: 17g
- Sodium: Not Provided
- Fat: 31g
- Saturated Fat: Not Provided
- Unsaturated Fat: Not Provided
- Trans Fat: Not Provided
- Carbohydrates: 80g
- Fiber: Not Provided
- Protein: 26g
- Cholesterol: Not Provided