Description
A vibrant and cozy Thai Peanut Coconut Cauliflower Chickpea Curry recipe that combines bold flavors, colorful vegetables, and plant-based protein. This one-pan vegetarian curry is easy to prepare and packed with nutrients, perfect for a satisfying weekday meal that comes together in just 30 minutes.
Ingredients
Scale
For the Curry
- 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 you like 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
- Sauté Aromatics and Vegetables: Place a large deep 10-inch skillet or a large pot over medium-high heat. Add the coconut oil, minced garlic, and freshly grated ginger. Cook for 30 seconds until fragrant. Then add the diced green onions, thinly sliced carrot, and cauliflower florets. Sauté for 3-5 minutes until the cauliflower starts to turn golden brown and the onions soften.
- Add Liquids and Spices: Pour in the lite coconut milk and ⅓ cup water or vegetarian broth. Stir in the red curry paste, natural creamy peanut butter (or cashew butter), gluten-free soy sauce or coconut aminos, cayenne pepper, ground turmeric, and salt. Mix everything thoroughly to combine all the flavors well.
- Simmer with Vegetables and Chickpeas: Add the julienned red pepper and rinsed chickpeas to the skillet. Reduce the heat to medium-low and let the curry simmer gently for 10 minutes. Stir occasionally to allow the flavors to meld. Taste and adjust seasoning as needed for heat and saltiness.
- Finish with Peas and Serve: Stir in the frozen peas and simmer for an additional minute to warm them through. Remove from heat and transfer the curry into serving bowls or meal prep containers.
- Garnish and Enjoy: Top each serving with fresh cilantro, additional diced green onion, and chopped peanuts or cashews for crunch. Serve with brown rice or quinoa for a complete, protein-packed plant-based meal. Enjoy your flavorful Thai Peanut Coconut Cauliflower Chickpea Curry!
Notes
- This recipe is a beautiful blend of bold Thai flavors with creamy peanut butter and rich coconut milk creating a comforting curry experience.
- It is vegetarian and plant-based, featuring chickpeas for protein and a variety of colorful vegetables.
- The entire dish cooks in one pan and takes only 30 minutes, making it ideal for busy weeknights or meal prep.
- Adjust the level of cayenne pepper based on your preferred spice tolerance.
- Serve with brown rice or quinoa to complete the meal with whole grains and additional protein.
Nutrition
- Serving Size: 1 serving
- Calories: 343 kcal
- Sugar: 7.4 g
- Sodium: 540 mg
- Fat: 15.2 g
- Saturated Fat: 9.5 g
- Unsaturated Fat: 5.7 g
- Trans Fat: 0 g
- Carbohydrates: 40.9 g
- Fiber: 9 g
- Protein: 10.6 g
- Cholesterol: 0 mg
