Description

Craving a hearty, vibrant dish that’s packed with veggies and bold flavors? This Chickpea and Vegetable Coconut Curry is your perfect choice! Featuring a creamy coconut milk base, tender cauliflower, chickpeas, and peas, this curry is spiced with red curry paste, chili powder, and ginger for a warm, aromatic kick.

Ingredients

Here’s what you need to make this Chickpea and Vegetable Coconut Curry. Each ingredient adds to the creamy, spicy, and veggie-packed magic.

Extra-Virgin Olive Oil (1 Tbsp): Enhances sautéing and adds richness.
Red Onion (1, thinly sliced): Provides sweet, savory depth.
Red Bell Pepper (1, thinly sliced): Adds sweet crunch and color.
Fresh Ginger (1 Tbsp, minced): Brings zesty, spicy warmth.
Garlic Cloves (3, minced): Infuses aromatic intensity.
Cauliflower (1 small head, cut into bite-size florets): Offers tender, low-carb veggie bulk.
Chili Powder (2 tsp): Adds smoky heat.
Ground Coriander (1 tsp): Provides subtle citrusy notes.
Red Curry Paste (3 Tbsp): Delivers bold, spicy flavor.
Coconut Milk (14 oz can): Creates a creamy, rich base.
Lime (1, halved): Adds bright, tangy zest.
Chickpeas (28 oz can): Provide protein and hearty texture.
Frozen Peas (1½ cups): Add sweet, tender pops of flavor.
Kosher Salt and Black Pepper (to taste): Seasons the curry to perfection.
Steamed Rice (optional, for serving): Forms a classic base (use cauliflower rice for low-carb).
Fresh Cilantro (¼ cup, chopped): Adds vibrant, herbaceous garnish.
Scallions (4, thinly sliced): Provide fresh, crunchy finish.

Substitutions and Variations

Cauliflower: Swap with broccoli, zucchini, or green beans for variety.
Chickpeas: Replace with white beans, lentils, or tofu for different protein options.
Red Bell Pepper: Use green or yellow bell peppers or omit for lower carbs.
Red Curry Paste: Adjust to 1–2 Tbsp for milder flavor or use green curry paste for a different profile.
Coconut Milk: Use full-fat for richness or light coconut milk for fewer calories (less keto-friendly).
Peas: Substitute with edamame, snap peas, or omit for keto.
Rice: Swap with cauliflower rice, shirataki rice, or zucchini noodles for keto/low-carb (~5–7g net carbs per serving without rice).
Cilantro: Use parsley or basil for a different herbaceous note.
Keto Adjustment: Omit chickpeas and peas, reduce onion and bell pepper to ½ each, and serve with cauliflower rice.
Spicy Version: Add 1 tsp red pepper flakes or a sliced Thai chili with the garlic for extra heat.
Protein-Packed: Add grilled shrimp or chicken for a non-vegan option.

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Sauté the Aromatics

In a large saucepan, heat 1 Tbsp extra-virgin olive oil over medium heat.
Add 1 thinly sliced red onion and 1 thinly sliced red bell pepper. Sauté for about 5 minutes until nearly tender.
Add 1 Tbsp minced ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant.

Tip: Slice veggies thinly for even cooking; stir frequently to prevent burning.

Step 2: Add Cauliflower and Spices

Add 1 small head of cauliflower (cut into bite-size florets) to the pan and toss to combine.
Stir in 2 tsp chili powder, 1 tsp ground coriander, and 3 Tbsp red curry paste. Cook for 1 minute until the mixture begins to caramelize.

Tip: Coat cauliflower evenly with spices; watch closely to avoid burning the curry paste.

Step 3: Simmer the Curry

Stir in one 14-oz can of coconut milk and bring to a simmer over medium-low heat.
Cover and simmer for 8–10 minutes until the cauliflower is tender.

Tip: Stir occasionally to prevent sticking; check cauliflower with a fork for tenderness.

Step 4: Add Final Ingredients

Remove the lid and squeeze the juice of 1 lime (halved) into the curry. Stir well.
Add one 28-oz can of chickpeas (drained and rinsed) and 1½ cups frozen peas. Season with kosher salt and black pepper to taste.
Bring the mixture back to a simmer for 1–2 minutes to heat through.

Tip: Drain chickpeas thoroughly to avoid diluting the sauce; add peas just until warmed to retain color.

Step 5: Serve

Serve the curry with steamed rice (or cauliflower rice for low-carb), if desired.
Garnish each portion with 1 Tbsp chopped fresh cilantro and 1 Tbsp sliced scallions.

Tip: Serve hot for the best flavor; garnish just before serving for vibrant color