Are you ready to embark on a culinary adventure that’s not only delicious but also bursting with flavor and nutrition? Dive into this mouthwatering Vegan Chickpea Curry with Cauliflower Rice, a dish that promises to tantalize your taste buds while keeping things gluten-free! In just 40 minutes, you can whip up a hearty meal that serves four, making it perfect for family dinners or meal prep for the week. With creamy coconut milk, fragrant spices, and protein-packed chickpeas, this recipe will have everyone asking for seconds. Trust us, this is one dish you won’t want to miss!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 can chickpeas, drained and rinsed
- 1 can coconut milk
- 1 tablespoon curry powder
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 head cauliflower, grated
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Drain and rinse the can of chickpeas, then set them aside. Dice the onion, mince the garlic and ginger, and grate the head of cauliflower using a box grater or a food processor.
- In a large pot or skillet, heat a tablespoon of oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic and ginger to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Sprinkle the curry powder into the pot, stirring well to coat the onions, garlic, and ginger. Cook for another minute to allow the spices to release their flavors.
- Pour in the can of coconut milk, stirring to combine it with the sautéed ingredients. Bring the mixture to a gentle simmer.
- Add the rinsed chickpeas to the pot, stirring to incorporate them into the curry. Season with salt and pepper to taste. Allow the curry to simmer for about 15 minutes, stirring occasionally.
- While the curry is simmering, prepare the cauliflower rice. In a separate skillet, heat a small amount of oil over medium heat. Add the grated cauliflower and sauté for about 5-7 minutes, or until it becomes tender and slightly golden. Season with salt and pepper to taste.
- Once the curry has thickened and the flavors have melded together, taste and adjust the seasoning if necessary. Remove from heat.
- To serve, place a generous portion of cauliflower rice on each plate and top with the chickpea curry. Enjoy your delicious vegan chickpea curry with cauliflower rice!
Tips
- Prep Ahead: To save time, chop your onions, garlic, and ginger in advance. You can even grate the cauliflower a day before and store it in the fridge for quick assembly.
- Customize Your Spice Level: If you love a kick, consider adding a pinch of cayenne pepper or a diced chili pepper when sautéing the onions for an extra layer of heat.
- Experiment with Vegetables: Feel free to add other vegetables like bell peppers, spinach, or peas to the curry for added nutrition and color.
- Perfect Cauliflower Rice: Make sure not to overcook the cauliflower rice. It should be tender yet slightly crunchy for the best texture.
- Garnish for Flavor: Top your curry with fresh cilantro or a squeeze of lime juice before serving to enhance the flavors even more.
- Storage Tips: This curry keeps well in the fridge for up to 3 days, and it also freezes beautifully. Just make sure to store it in airtight containers!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
