Easy Chickpea Cauliflower Coconut Curry
Flavorful vegan curry is perfect for an easy pantry meal on a busy night!
Servings: 4 Servings
Calories: 395kcal
Ingredients
- 12 ounces frozen cauliflower florets
- 1 14.5 ounces can chickpeas , drained and rinsed
- 1/2 cup green onion , diced
- 1/2 cup frozen peas
- 1 14.5 ounces can diced tomatoes
- 1 14.5 ounces can coconut milk , lite or full fat
- 2 garlic cloves , minced
- 2 teaspoons yellow curry powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Instructions
- In large skillet, sauté green onions and garlic cloves for 1 - 2 minutes.
- Add canned chickpeas and all spices, stir well to combine.
- Add canned milk, canned tomatoes and frozen cauliflower and peas.
- Bring to a boil. Lower heat and simmer for 15 minutes.
- Taste and adjust any seasonings.
- Serve with rice and a drop of hot sauce with a squeeze of lime.
Nutrition
Calories: 395kcal