Inspired by South Indian coconut-based curries, this dish is a cozy, creamy, and lightly spiced delight. With tender cauliflower and hearty chickpeas swimming in a coconut milk and turmeric broth, this is a warming vegan entrée that feels both exotic and comforting. It’s easy to customize with your favorite veggies and pairs beautifully with rice or quinoa.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne (optional)
- 1 medium head of cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (15-ounce) can full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon lime juice
- Salt, to taste
- Fresh cilantro, for garnish
Instructions:
- Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, sautéing for 5 minutes until softened and fragrant.
- Stir in curry powder, turmeric, and cayenne. Cook for 1 minute to bloom the spices.
- Add cauliflower florets, chickpeas, coconut milk, and broth. Bring to a simmer.
- Cover and cook for 15–20 minutes until cauliflower is fork-tender.
- Stir in lime juice and season with salt. Garnish with cilantro and serve.
Flavor & Texture:
Creamy, mildly spicy, and aromatic with a soft, velvety texture and slight nuttiness from the coconut milk.
Nutritional Info (per serving):
Calories: 310
Total Fat: 22g
Saturated Fat: 14g
Carbohydrates: 23g
Fiber: 6g
Protein: 8g
Sodium: 290mg
