Description
This turmeric curry recipe is made with chickpeas, cauliflower, and coconut milk! It’s a vegan and gluten-free one pot meal for busy weeknights and meal prep. The whole family will love this cozy vegetable curry. It’s creamy, flavorful, high protein, and ready in 30 minutes or less! #curry #turmeric #cauliflower #chickpeas #veganrecipe #vegandinner #vegetables #onepot #plantbasedrecipes #mealprepideas
Ingredients
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- 1 tbsp coconut oil
- 1 small yellow onion, diced
- 4 cloves garlic, minced
- 1 tbsp grated or minced ginger
- 2–3 tsp curry powder
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 small head cauliflower, chopped into florets
- 1 can full-fat coconut milk (13.5 oz)
- 1 1/2 cup vegetable broth
- 1 can garbanzo beans, drained and rinsed (13.5 oz)
- 2 tsp coconut sugar
- 1/2 tsp salt
- Brown or white rice, for serving
- Fresh cilantro, for serving
- Almonds or cashews, for serving
Instructions
- Warm coconut oil over medium-low heat in a large pot. Add onion, garlic, and ginger. Cook, stirring frequently, for 5-7 minutes or until the onion is fragrant and translucent.
- Add curry powder, ground turmeric, ground cumin, and ground coriander. Cook, stirring together, for 1-2 minutes.
- Add cauliflower, coconut milk, vegetable broth, garbanzo beans, coconut sugar, and salt. Stir together and bring to a boil, then reduce heat and simmer (covered) for 10-15 minutes. Once the cauliflower is fork-tender, remove from heat.
- Serve turmeric curry over rice. Garnish with fresh cilantro and toasted almonds (optional). Enjoy!
Notes
- Got leftovers? Allow the curry to come to room temperature before storing in a sealed container. Keep in the refrigerator for up to 4 days. To reheat, microwave or warm on the stovetop until cooked through.
- Nutrition information is for the turmeric curry alone (without rice and nuts).
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Fat: 23g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 9g
