You could also do quinoa if you don’t have rice. We usually opt for white jasmine rice, but you could also make this coconut cilantro lime rice to really bring the experience up a notch.

rice – a must for soaking up all the curry sauce.

Here are some of my favorite things to dress it up or serve with it. I love to customize it with toppings each time we have it. This curry is super hearty and filling on its own. What to serve with chickpea coconut curry I would suggest adding the coconut cream (the thick creamy part and not the water) from the top of another can. If you like your curry more ‘saucy’, you can add more coconut milk. Stir to combine.įinally, let simmer from 5-10 minutes until vegetables are cooked to your preference. Add coconut milk, red curry paste, tomato paste, remaining curry powder, cayenne, chickpeas, and salt and pepper. Mix well, cover with a lid, and cook for another 2-3 minutes.

Next, add peppers and continue the process. If needed, add a splash of water if starting to stick. Then add the cauliflower and mix well, cover with a lid, and cook for a few more minutes. Cover with a lid, and cook for 5 minutes, stirring a few times. Next, add onion, sweet potato, a little salt and pepper, and some water. Toast for about 30 seconds – you can tell it’s done when they are fragrant. Then add the garlic, ginger, curry powder, and turmeric and mix into the oil. Add your oil to a large pan or Dutch oven and let it get hot. This is a step that only takes about 30 seconds, but it helps really pump up the flavor.

This vegan chickpea curry recipe is loaded with veggies, is super comforting and filling, and makes a well-balanced and hearty plant-based meal packed with plant-based protein, healthy fats, complex carbs, and fiber.įirst, we want to toast the spices. The coconut milk in this curry is the perfect way to help with absorption along with adding a lot of flavor to help you eat your veggies. Fat is also needed in the digestion process, helps keep us full, and gives us long laster energy. We could eat all the veggies in the world, but we need to be absorbing them. The curry sauce is also made with full-fat coconut milk (a must for Thai curry in my opinion).Įating fat along with your vegetables helps the body absorb the micronutrients (specifically, vitamins A, D, E, and K) found in vegetables. You won’t even know this recipe is packed with almost 12 cups of veggies as you will be too busy obsessing over the flavors. I mean how can you go wrong with a curry coconut sauce?! We are doing exactly that with this vegan curry. If you struggle with eating more veggies, a really tasty and easy way to help is serving them in delicious sauces and dressings. You can easily whip this up during a busy weeknight and have a cozy and nutritious meal with minimal effort. It comes together in about 30 minutes (including prep time) and you only need one pot.

I love this recipe so much because it’s so easy to make and will not disappoint with flavor. The kickoff to ETGveggies!! No better way to start off the veggie-filled week than with one of my favorite cuisines and this vegan cauliflower chickpea curry! Packed with plant-based protein, veggies, fiber, and healthy fats, all you need is 30 minutes and one pan to make a healthy vegan curry. Chickpeas supply non-heme iron, so be sure consume with source of vitamin C to increase absorption.Easy Vegan Cauliflower Chickpea Curry loaded with chickpeas, veggies, potatoes, and coconut milk for an authentic Thai curry at home. And let's not forget iron! This important mineral delivers oxygen to our brain and muscles. One half cup of canned chickpeas provides 141 micrograms of folate, helping you achieve about 35% of your daily needs (400 mcg/day). Beyond fiber and protein, chickpeas provide folate, a B vitamin necessary for protein metabolism and maintaining cell health and function.

Another bonus: unlike meat, you won't get the saturated fat and cholesterol often associated with that protein. Looking for a satisfying meal? Add some chickpeas! The seven grams of protein you'll get from a half cup of cooked chickpeas can help prevent over-eating, making consuming them a great strategy for weight management. Fiber is a nutrient proven to promote both gut and heart health. One half cup of cooked chickpeas provides a whopping six grams of dietary fiber. How do all of these nutrients contribute to good health? Let's start with fiber.

Chickpea curry healthnut nutrition