Flavorful Thai peanut coconut cauliflower chickpea curry is complete of bold flavors and plant-based protein. Make this cozy, vegetarian dish in a single pan for the right weekday meal! This recipe is in partnership with McCormick Spices.
Pan of red cauliflower curry with peas, cilantro and red pepperIt’s nonetheless February and I’m beginning to dream about Spring. Anyone else? After our 15 inch snowfall final week, Chicago has out of the blue grow to be virtually spring-like: it’s 45 degrees, the snow has melted, it’s meant to rain this week and finally, it isn’t darkish within the early mornings. There are just a number of months till I can soar my lengthy morning walks again up, or motorcycle alongside the lakeshore… exciting!
In the meantime, I’ve got a warm bowl of vegetarian cauliflower chickpea curry with just a bit spice, fairly a bit of veggies and pretty peanut and coconut flavors. ALSO KNOWN AS COZY LOVE IN A SKILLET. Gettin’ jiggy with it.
Pan of cauliflower curry with peas subsequent to a red container of flooring turmericI whipped up this curry a number of weeks ago simply due to the fact fairly frankly, you guys love all my curry food and cauliflower is fashionable as hell. Throw in some chickpeas for just a bit protein and BOOM: you’ve got a 20 minute dinner that’s wholesome and hella flavorful.
And for these of you who're making an attempt to get additional veggies on your life, don’t fear I’ve got you covered: there’s cauliflower (like I mentioned), carrots, red bell pepper, peas, and just a bit anti-inflammatory enhance way to McCormick Ground Turmeric.
Pan of red cauliflower curry with red peppers and cilantroYou’re going to desire to belief me and get in this turmeric train. It’s the cool youngsters train. Everyone take a seat simply due to the fact we’re serving BOWLS O’ CURRY.
Wow, needless to say too fairly a bit espresso this morning. Moving on…
Ever since McCormick requested me to make a pair of nourishing food to get you guys by way of the winter, I’ve been totally obsessed with including their flooring turmeric to everything. If you haven’t tried this turmeric latte + these turmeric meatballs, upload these to your menu after making this insanely nourishing curry.
Pan of red cauliflower curry with peas and red peppersThis dish equally coconut taste with a trace of peanut butter (my fav) and could be made as spicy or as moderate as you like. If you’re like me and love the heat, strive doubling that flooring cayenne pepper. Note: I’m no longer guilty for how HOT you make it. I’ve warned you.
The greatest facet about this recipe is which you just upload everything to your pan and allow that goodness simmer away. It’s no fuss and is right for and easy, weekday meal.
Pan of red cauliflower curry with peasServe over brown rice or with fluffy quinoa. ENJOY! xo
Time to whip up a brand new favourite dinner. If you make this recipe, be certain to tag #ambitiouskitchen on Instagram or depart a remark and fee the recipe below! 5.0 from thirteen reviews Thai Peanut Coconut Cauliflower Chickpea Curry
Nutrition Information Serves: 4 Serving size: 1/4 of recipe Calories: 343 Fat: 15.2g Carbohydrates: 40.9g Sugar: 7.4g Fiber: 9.0g Protein: 10.6g Recipe type: Dinner Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Print
Flavorful Thai peanut coconut cauliflower chickpea curry is complete of bold flavors and plant-based protein. Make this cozy, vegetarian dish in a single pan for the right weekday meal!
For the curry: ½ tablespoon coconut oil 3 cloves garlic, minced 1 tablespoon freshly grated ginger 1 big carrot, thinly sliced 1 small head cauliflower, damaged into florets (3-4 cups) 1 bunch inexperienced onions, diced 1 (15 ounce) can lite coconut milk ⅓ cup water or vegetarian broth 2 tablespoons red curry paste 2 tablespoons herbal creamy peanut butter (or cashew butter) ½ tablespoon gluten-free soy sauce or coconut aminos ½ teaspoon McCormick Ground Turmeric ½ teaspoon McCormick Ground Red Cayenne Pepper, plus additional within the event you're keen on additional heat ½ teaspoon salt 1 red pepper, julienned 1 (15 ounce) can chickpeas, rinsed and drained ½ cup frozen peas To garnish: Fresh cilantro Green onion Chopped peanuts or cashews
INSTRUCTIONS Place a big deep 10 inch deep skillet or a big pot over medium excessive heat. Add in coconut oil, garlic and ginger and prepare dinner for 30 seconds, then upload in inexperienced onion, carrot and cauliflower florets. Saute for 3-5 minute till cauliflower starts to turn a slight golden brown and onions soften. Next, upload in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir nicely to combine. Then stir in bell pepper, and chickpeas; simmer over medium-low warmth for 10 minutes. Taste, and modify seasonings as necessary. Before serving, stir in frozen peas and simmer one more minute, then pour into bowls or divide into meal prep containers. Garnish with cilantro, inexperienced onion and chopped peanuts/cashews. Great with brown rice or quinoa for a complete protein packed plant primarily founded meal. Enjoy!