Description
This Thai Peanut Coconut Cauliflower Chickpea Curry is a vibrant, hearty, and plant-based dish packed with flavor and texture. Featuring a creamy coconut milk base enriched with spicy red curry paste, peanut butter, and warming turmeric, this recipe blends fresh vegetables like cauliflower, carrots, and bell peppers with protein-rich chickpeas. Garnished with crunchy peanuts and fresh cilantro, this curry is perfect served over brown rice or quinoa for a wholesome, nourishing meal that’s both gluten-free and vegan-friendly.
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
- Prepare the base: Place a large deep 10-inch skillet or pot over medium-high heat. Add the coconut oil, minced garlic, and grated ginger. Cook for 30 seconds until fragrant, then add diced green onions, sliced carrot, and cauliflower florets. Sauté for 3-5 minutes until the cauliflower starts to turn light golden brown and onions soften.
- Add liquids and spices: Pour in the lite coconut milk and water (or vegetarian broth), then stir in red curry paste, creamy peanut butter, gluten-free soy sauce or coconut aminos, cayenne pepper, ground turmeric, and salt. Mix thoroughly to combine all ingredients into a flavorful curry base.
- Simmer with vegetables and chickpeas: Stir in the julienned red pepper and rinsed chickpeas. Reduce heat to medium-low and let the curry simmer gently for 10 minutes to allow flavors to meld. Taste and adjust seasoning if needed.
- Finish with peas: Before serving, stir in the frozen peas and simmer for an additional minute, allowing the peas to warm through without losing their vibrant color.
- Serve and garnish: Divide the curry into bowls or meal prep containers. Garnish with fresh cilantro, additional chopped green onion, and chopped peanuts or cashews. Serve alongside brown rice or quinoa for a complete, protein-packed vegan meal. Enjoy!
Notes
- This recipe is naturally gluten-free and vegan, making it suitable for various dietary preferences.
- Adjust the cayenne pepper quantity to control the heat level according to your taste.
- For a nuttier twist, substitute peanut butter with cashew butter.
- Use vegetable broth instead of water for a richer flavor.
- Leftovers keep well refrigerated for up to 4 days and also freeze well.
- Add a squeeze of lime juice at the end for a fresh citrusy brightness, if desired.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 320
- Sugar: 6g
- Sodium: 460mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg
