Well…it’s been a while since I posted a Tasty Tuesday recipe but here were are! With the twins coming very, very soon, we’ve been trying to save money lately and one of the areas we’ve been more careful about is our food budget, which means more vegetarian recipes (organic meat is expensive!). Mike and I used to eat 90% vegan but over the years things have gone back toward cooking with meat and dairy, but I still like to cook vegetarian or vegan a few times a week.
Curries have always been a vegan favorite of mine and this is one of my favorite curries. I had pinned a similar recipe to this one but when I went back to make it realized the blogger had stopped blogging so I had to make it up myself from memory. After making it twice, I can say it’s perfected and ready for you to try!
This curry has a little bit of spice (but not too much), is nice and creamy thanks to the coconut milk, and incredibly delicious! Not to mention nutritious and packed with veggies! Sadly, it doesn’t photograph well, but I promise it tastes really good!
Coconut Cauliflower Chickpea Curry (Vegan)
1/2 onion, chopped
- 2 cloves of garlic
1 tsp ginger
1 head cauliflower, coarsely chopped or 16 oz bag of riced cauliflower
1 16 oz pkg baby carrots, chopped
1 can chickpeas, drained and rinsed
2 tbsp yellow curry powder
1 tsp salt
1 can coconut milk (I highly recommend full fat for better flavor)
1 can fire roasted chopped tomatoes
- Optional: Cooked rice
- Sauté the olive oil over medium/high heat.
- Add the onion and sauté for about 2-3 minutes until it begins to soften.
- Add the ginger and garlic and cook for another minute or so.
- Add the chopped carrots and cauliflower and allow to start to soften (about 5 minutes, depending on your preference).
- Add the tomatoes, coconut milk, curry powder, salt, and chickpeas and bring to a boil. Reduce heat to medium/low and simmer for 15 minutes or until carrots are soft.
- Add the juice of the lime and serve over rice or eat it on it’s own (I like it over brown rice).
21 Day Fix/80 Day Obsession Containers:
- Recipes like this are tough because it’s hard to say exactly what container count they fall under. In this situation, I’d scoop out a serving of the curry in both a green and a yellow container and count it as 1 green, 1 yellow, 1/2 blue and 1/2 tsp.
This is one of those recipes that’s even better the next day! Enjoy!
Do you like curry? If so, what is your favorite type of curry?