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One Pot Vegan Curry With Cauliflower in Coconut Milk

Savory and creamy cauliflower cooked in a coconut milk curry bath with fresh ginger, peppers, and chickpeas.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Course
Servings 6

Equipment

  • Large skiller
  • Cutting board
  • Knife
  • Spatula

Ingredients
  

  • 2 tbsp olive oil
  • 1 large onion diced
  • 5 cloves garlic minced, or 4 small cloves minced
  • 3 tbsp yellow curry powder
  • 2 tsp turmeric
  • 1 tbsp fresh ginger grated
  • 2 15-ounce can full fat coconut milk Find in the International section of grocery store
  • 1 14-ounce can diced tomatoes drained
  • 1 tsp salt and pepper more to taste
  • 1 head cauliflower chopped
  • 1 large red pepper sliced
  • 1 15-ounce can chickpeas
  • Cilantro chopped
  • Basil chopped
  • Cashews optional
  • Lemongrass or lemon juice optional
  • Red pepper flakes optional

Instructions
 

  • In a large pot/ skillet over medium high heat, add oil. Saute onions until browned, about 2 minutes. Add garlic and saute another 45 seconds.
  • Reduce heat to medium, add curry powder, turmeric, and ginger. Let that heat for about 15 seconds then add coconut milk, tomatoes, salt and pepper. Bring to a simmer then reduce to medium low heat.
  • Add cauliflower, red pepper, lemon grass and cashews if using. Cover and cook for 15 minutes.
  • Add chickpeas, cilantro, basil, and red peppers if using. Cover and cook another 3-5 minutes.
  • Enjoy with basmati or jasmine rice.
  • Store leftovers in an airtight container, good for 4-5 days. Good Frozen for 1-2 months.
Keyword coconut milk, curry, ginger, healthy, kid recipes, one pot meal, quick dinner, quick meal, rice, Thai, vegetarian