It’s still February and I’m beginning to dream about Spring. Anyone else? After our 15 inch blizzard ultimate week, Chicago has all at once turn into virtually spring-like: it’s Forty five degrees, the snow has melted, it’s supposed to rain this week and in any case, it isn’t dark within the early mornings. There are only a few months till I will start my long morning walks again up, or motorcycle along the lakeshore… thrilling!
In the interim, I’ve were given a warm bowl of vegetarian cauliflower chickpea curry with just a little spice, a large number of veggies and beautiful peanut and coconut flavors. ALSO KNOWN AS COZY LOVE IN A SKILLET. Gettin’ jiggy with it.
I whipped up this curry a couple of weeks ago because fairly frankly, you guys love all my curry meals and cauliflower is fashionable as hell. Throw in some chickpeas for slightly protein and BOOM: you’ve got a 20 minute dinner that’s wholesome and hella flavorful.
And for those of you who are looking to get more veggies for your lifestyles, don’t worry I’ve were given you coated: there’s cauliflower (like I discussed), carrots, pink bell pepper, peas, and a bit anti inflammatory boost because of McCormick Ground Turmeric.
You’re going to wish to believe me and get on this turmeric educate. It’s the cool youngsters educate. Everyone sit as a result of we’re serving BOWLS O’ CURRY.
Wow, clearly too much coffee this morning. Moving on…
Ever since McCormick requested me to make a few nourishing meals to get you guys in the course of the winter, I’ve been completely obsessive about including their floor turmeric to the entirety. If you haven’t tried this turmeric latte + these turmeric meatballs, add those for your menu after making this insanely nourishing curry.
This dish both coconut taste with a hint of peanut butter (my fav) and may also be made as spicy or as delicate as you like. If you’re like me and love the warmth, take a look at doubling that flooring cayenne pepper. Note: I’m not accountable for how HOT you are making it. I’ve warned you.
The absolute best section about this recipe is that you upload the whole thing in your pan and let that goodness simmer away. It’s no fuss and is highest for and simple, weekday meal.
Serve over brown rice or with fluffy quinoa. ENJOY! xo
Time to whip up a brand new favorite dinner. If you are making this recipe, you'll want to tag #ambitiouskitchen on Instagram or depart a remark and fee the recipe underneath!
More vegan dinner recipes you’ll love:
Vegetarian Tofu Cashew Coconut Curry
Easy Vegan Mac and Cheese
Vegan Macadamia Coconut Tofu Bowls
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
27 Incredible Vegan Dinner Recipes to Put on Your Menu ASAP
Thai Peanut Coconut Cauliflower Chickpea Curry
Prep Time 15 mins
Cook Time 15 minutes
Total Time 30 minutes
Flavorful Thai peanut coconut cauliflower chickpea curry is filled with daring flavors and plant-based protein. Make this comfy, vegetarian dish in a single pan for the very best weekday meal!
- For the curry:
- ½ tablespoon coconut oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 huge carrot, thinly sliced
- 1 small head cauliflower, damaged into florets (3-4 cups)
- 1 bunch inexperienced onions, diced
- 1 (15 ounce) can lite coconut milk
- ⅓ cup water or vegetarian broth
- 2 tablespoons purple curry paste
- 2 tablespoons herbal creamy peanut butter (or cashew butter)
- ½ tablespoon gluten-free soy sauce or coconut aminos
- ½ teaspoon McCormick Ground Turmeric
- ½ teaspoon McCormick Ground Red Cayenne Pepper, plus extra for those who like further warmth
- ½ teaspoon salt
- 1 purple pepper, julienned
- 1 (15 ounce) can chickpeas, rinsed and tired
- ½ cup frozen peas
- To garnish:
- Fresh cilantro
- Green onion
- Chopped peanuts or cashews
Place a large deep 10 inch deep skillet or a large pot over medium high heat. Add in coconut oil, garlic and ginger and cook dinner for 30 seconds, then add in inexperienced onion, carrot and cauliflower florets. Saute for 3-Five minute until cauliflower begins to show a slight golden brown and onions melt.
Next, upload in coconut milk, water, curry paste, peanut butter, soy sauce/coconut aminos, red cayenne pepper, turmeric, and salt, and stir smartly to combine.
Then stir in bell pepper, and chickpeas; simmer over medium-low heat for 10 minutes. Taste, and alter seasonings as necessary.
Before serving, stir in frozen peas and simmer an extra minute, then pour into bowls or divide into meal prep boxes.
Garnish with cilantro, inexperienced onion and chopped peanuts/cashews. Great with brown rice or quinoa for a full protein packed plant founded meal. Enjoy!
Servings: 4 servings
Serving size: 1 serving
This recipe is subsidized through McCormick Spices, a spice emblem I use in my kitchen. Thanks for supporting AK and the brands that help in making this site possible!
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