Cauliflower and Chickpea Thai Curry - (Dairy Free, Vegan, Vegetarian, Gluten Free)
Forget ordering takeaway and make your own Thai curry at home. Learn a simple recipe for a delicious Thai Cauliflower and Chickpea Thai Curry.
All you need to do is click below to add this amazing meal to your cart and we will do the rest. Receive all the ingredients to your door and follow the simple instructions below to cook it in your very own kitchen.
A flavorful Thai-inspired curry that features cauliflower, chickpeas and coconut milk. This is a one-pot recipe that’s easy to make and ready in under 30 minutes. Diary-Free & Vegan.
- Garlic whole clove
- GINGER 250 G
- 150ml Red Curry Paste
- Coconut milk 400ml x 2
- True Food Turmeric powder 200g
- red masala powder 50g
- Soy Sauce 250 ml
- 2 x CAULIFLOWER HEAD
- True Food Couscous 400g
- Olive Oil
- Chopped cilantro
- Long grain white rice ( substitute)
- Maple Syrup
- 4 tablespoon olive oil (or coconut oil)
- 6 cloves garlic, minced
- 4 tablespoon fresh ginger, minced
- 6 tablespoon red curry paste
- 2 x 400ml coconut milk
- 2 teaspoon ground turmeric
- 2 teaspoon curry powder
- 4 teaspoon soy sauce
- 2 tablespoon maple syrup (for sweetness)
- 2 head cauliflower, cut into bite-sized pieces
- 2 (15 ounce) can chickpeas, rinsed and drained
Optional, for serving:
- Chopped cilantro
- Long grain white rice
Ingredients needed below. Please note Olive oil is excluded but can be added separately to your cart when needed using the link below.
Here is a very simple recipe below so follow and get the same amazing results.
Prepare the Chickpeas
long soak method
Add the beans to a large bowl and cover with several inches of water. As the beans rehydrate, they triple in size — adding plenty of water is key. Soak the beans 8 hours or overnight. After soaking the beans, you can cook them (see how below).
Quick soak method
Add the beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour. After soaking the beans, you can cook them further in the curry.
2. Prepare the base.
Heat a large, deep skillet or pot over medium heat. Add the olive oil (or coconut oil). Add the garlic and ginger and sauté for 2 – 3 minutes, until fragrant but not browned.
2.1 Add the curry paste to the skillet and stir to mix it with the garlic and ginger.
2.2 Add the coconut milk, turmeric, curry powder, soy sauce, and maple syrup (optional, for sweetness). Stir to combine and then bring to a boil.
Once boiling, add the cauliflower and chickpeas (drained) and bring the skillet to a low simmer.
3.1 Add a lid to your skillet and let simmer, covered, for 10 – 15 minutes, until the cauliflower is tender.
Season your curry with salt and pepper to taste. Adjust the flavours of your curry if desired: add more curry paste if you like it spicier. You can also add more turmeric or curry powder if you desire a stronger curry flavour.
Serve over white rice, brown rice, quinoa or Couscous. The choice is yours.
Depending on your choice follow preparation instructions on the packaging.
Optionally, squeeze fresh lime juice over your bowl before eating (highly recommend this!). Garnishes include: cilantro, sesame seeds, red pepper flakes, and — for even more spice — a drizzle of Sriracha sauce (add here)