Description
A vibrant and creamy Thai Peanut Coconut Cauliflower Chickpea Curry with a perfect balance of spices, fresh vegetables, and rich coconut milk. This plant-based, gluten-free curry is packed with flavor and protein, perfect served over brown rice or quinoa for a wholesome meal.
Ingredients
Scale
Curry Ingredients
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 large carrot, thinly sliced
- 1 small head cauliflower, broken into florets (3–4 cups)
- 1 bunch green onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons red curry paste
- 2 tablespoons natural creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon ground turmeric
- ½ teaspoon cayenne pepper, plus more if desired
- ½ teaspoon salt
- 1 red pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and drained
- ½ cup frozen peas
For Garnish
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Instructions
- Sauté Aromatics and Vegetables: Place a large deep 10-inch skillet or pot over medium-high heat. Add coconut oil, minced garlic, and freshly grated ginger, cooking for 30 seconds until fragrant. Add diced green onions, thinly sliced carrot, and cauliflower florets. Sauté for 3-5 minutes until the cauliflower begins to turn a slight golden brown and the onions soften.
- Add Liquids and Spices: Pour in the lite coconut milk and water or vegetarian broth. Stir in red curry paste, natural creamy peanut butter, gluten-free soy sauce or coconut aminos, cayenne pepper, ground turmeric, and salt. Stir well to fully combine the mixture.
- Add Bell Pepper and Chickpeas: Stir in julienned red bell pepper and rinsed, drained chickpeas. Reduce heat to medium-low and let the curry simmer for 10 minutes to allow flavors to meld. Taste and adjust seasonings as needed.
- Incorporate Frozen Peas: Stir in the frozen peas and simmer for an additional minute until heated through.
- Serve and Garnish: Divide the curry into bowls or meal prep containers. Garnish with fresh cilantro, green onion slices, and chopped peanuts or cashews. Serve with brown rice or quinoa for a complete protein-packed plant-based meal. Enjoy!
Notes
- Refer to the full post for additional tips and ways to customize the curry.
- Adjust cayenne pepper amount to suit your preferred spice level.
- Use gluten-free soy sauce or coconut aminos to keep the recipe gluten-free.
- For added protein, serve with quinoa or brown rice.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
