Chickpea and Vegetable Coconut Curry


1 tablespoon extra-virgin olive oil

1 red onion, thinly sliced

1 red bell pepper, thinly sliced

1 tablespoon fresh ginger, minced

3 garlic cloves, minced

1 small head cauliflower, cut into bite-size florets

2 teaspoons chile powder

1 teaspoon ground coriander

3 tablespoons red curry paste

One 14-ounce can coconut milk

1 lime, halved

One 28-ounce can cooked chickpeas

1½ cups frozen peas

Salt and freshly ground black pepper

Steamed rice, for serving (optional)

¼ cup chopped fresh cilantro

4 scallions, thinly sliced


1. In a large pot, heat the olive oil over medium heat. Add the onion and bell pepper, and sauté until nearly tender, 4 to 5 minutes. Add the ginger and garlic, and sauté until fragrant, about 1 minute.

2. Add the cauliflower and toss well to combine. Stir in the chile powder, coriander and red curry paste, and cook until the whole mixture darkens slightly, 1 minute.

3. Stir in the coconut milk and bring the mixture to a simmer over medium-low heat. Cover the pot and continue to simmer until the cauliflower is tender, 8 to 10 minutes.

4. Remove the lid and squeeze lime juice into the curry, stirring well to combine. Add the chickpeas and peas, season with salt and pepper, and bring the mixture back to a simmer.

5. Serve with rice, if desired. Garnish each portion with 1 tablespoon cilantro and 1 tablespoon scallions.


665 calories

31g fat

80g carbs

26g protein

17g sugars

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