Who likes Thai? ME! And thankfully my husband! I can’t wait to hear what you think of this high protein but meatless new curry dish we fell in love with.
It all starts with sweet onion, garlic, ginger, and Serrano pepper. I have plenty of garlic right now thanks to a very dear friend and the MN Garlic Festival!
Besides some extra garlic, I used both red curry paste and curry powder for more flavor. Next, we add in some coconut milk for creaminess and natural sweetness. And for even more depth of flavor, we included coconut aminos and my other favorite spice, turmeric.
I love everything about cauliflower and luckily I have been finding it at our local farmers markets which makes this dish even more affordable. Between the cauliflower and chickpeas, it is also hearty enough to satisfy any appetite, including my husbands. Plus leftovers are AMAZING!
I hope you LOVE this curry! It’s:
Creamy
Rich
Spicy
BIG in flavor
Hearty
Comforting
& So delicious
This is the perfect meal when you need something flavorful and comforting on the table fast. I was so thankful to have leftovers because it was just what I needed after a tough track workout. It has 20 grams of protein per serving, which makes this a perfect recovery meal.
“Do Track workouts always make you hungrier?” If you follow me on FB or Insta, you read about my recent Sticky Fingers workout. Seriously, those one minute sprints were a killer. “Embrace the suck” they say, since it will be over soon and unfortunately, so will summer…which makes me a bit sad. It’s going by way to FAST?. It’s exactly why I am taking advantage of the track…it’s kind of magical!
If you head to the track or make this amazing curry anytime soon, please tag me with a photo! Have a great week!
THAI CAULIFLOWER CURRY WITH CHICKPEAS
INGREDIENTS:
CURRY:
- 2 Tbsp coconut oil or coconut ghee
- 1/2 medium onion chopped
- 4 cloves minced garlic
- 2 Tbsp fresh grated ginger
- 1 small Serrano pepper (seeds removed, finely chopped // omit for less spice)
- 3-4 Tbsp red or yellow curry paste
- 2 cups full fat coconut milk
- 1 tsp ground turmeric
- 1 tsp curry powder
- 1 Tbsp pure raw honey or maple syrup
- 2 Tbsp coconut aminos
- 1 cup cauliflower florets
- 1 can or 1 1/2 cups of cooked chickpeas
SALAD / BOWL optional:
- Cauliflower rice, quinoa, or rice
- Serve over fresh greens ~ My fave!
- Cilantro
- Red onion
- Lime wedges
- Crispy Seeds OR cashews
- Avocado
Instructions
- Heat a large pot, rimmed cast-iron, or metal skillet over medium heat. Once hot, add coconut oil, onion, garlic, ginger, and Serrano pepper. Sauté for 2-3 minutes, stirring frequently.
- Add curry paste and stir. Cook for 2 minutes more. Add coconut milk, curry powder, turmeric, maple syrup or coconut sugar or honey, coconut aminos, and stir. Bring to a simmer over medium heat.
- Once simmering, add cauliflower and chickpeas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
- Cover and cook for 10-15 minutes, stirring occasionally, to soften the cauliflower and chickpeas and infuse them with curry flavor. Keep at a simmer – lower heat if boiling.
- At this time, taste and adjust the flavor of the broth as needed. Don’t be shy with seasonings – this curry should be very flavorful.
- Serve as is, or over rice, quinoa, or my fave, greens. Garnish with desired toppings such as cashews, cilantro, lime, avocado, or diced red onion.
- Store leftovers in the refrigerator up to 5 days or in the freezer up to 1 month. Reheat on a stovetop. Add additional coconut milk if it needs more moisture.
How often do you go to the track?
Do you find yourself running faster on the track?
What’s your favorite Thai Dish?
How often do you incorporate vegetarian dishes to your weekly rotation?
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